Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants
- DOI
- 10.1007/s13594-011-0001-1
- Published
- 2011-03-22
- Container
- Dairy Science & Technology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s13594-011-0001-1,
title = {Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants},
author = {Trine Kastrup Dalsgaard and John Sørensen and Mette Bakman and Caroline Nebel and Rita Albrechtsen and Lene Vognsen and Jacob Holm Nielsen},
year = {2011},
journal = {Dairy Science \& Technology},
doi = {10.1007/s13594-011-0001-1},
url = {https://doi.org/10.1007/s13594-011-0001-1}
}RIS
TY - JOUR TI - Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants AU - Trine Kastrup Dalsgaard AU - John Sørensen AU - Mette Bakman AU - Caroline Nebel AU - Rita Albrechtsen AU - Lene Vognsen AU - Jacob Holm Nielsen PY - 2011 JO - Dairy Science & Technology DO - 10.1007/s13594-011-0001-1 UR - https://doi.org/10.1007/s13594-011-0001-1 ER -
APA
Dalsgaard, T. K., Sørensen, J., Bakman, M., Nebel, C., Albrechtsen, R., Vognsen, L., & Nielsen, J. H. (2011). Light-induced protein and lipid oxidation in low-fat cheeses: whey proteins as antioxidants. Dairy Science & Technology. https://doi.org/10.1007/s13594-011-0001-1
Source records
- crossref · retrieved 2026-09-26T09:22:31.148Z