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Interfacial dilatational properties of milk proteins cross-linked by transglutaminase

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Standard

Interfacial dilatational properties of milk proteins cross-linked by transglutaminase. / Færgemand, M.; Murray, B. S.

I: Journal of Agricultural and Food Chemistry, Bind 46, Nr. 3, 1998, s. 884-890.

Publikation: Bidrag til tidsskriftTidsskriftartikelForskningfagfællebedømt

Harvard

Færgemand, M & Murray, BS 1998, 'Interfacial dilatational properties of milk proteins cross-linked by transglutaminase', Journal of Agricultural and Food Chemistry, bind 46, nr. 3, s. 884-890.

APA

Færgemand, M., & Murray, B. S. (1998). Interfacial dilatational properties of milk proteins cross-linked by transglutaminase. Journal of Agricultural and Food Chemistry, 46(3), 884-890.

Vancouver

Færgemand M, Murray BS. Interfacial dilatational properties of milk proteins cross-linked by transglutaminase. Journal of Agricultural and Food Chemistry. 1998;46(3):884-890.

Author

Færgemand, M. ; Murray, B. S. / Interfacial dilatational properties of milk proteins cross-linked by transglutaminase. I: Journal of Agricultural and Food Chemistry. 1998 ; Bind 46, Nr. 3. s. 884-890.

Bibtex

@article{4e2e8970a1b811ddb6ae000ea68e967b,
title = "Interfacial dilatational properties of milk proteins cross-linked by transglutaminase",
author = "M. F{\ae}rgemand and Murray, {B. S.}",
year = "1998",
language = "English",
volume = "46",
pages = "884--890",
journal = "Journal of Agricultural and Food Chemistry",
issn = "0021-8561",
publisher = "American Chemical Society",
number = "3",

}

RIS

TY - JOUR

T1 - Interfacial dilatational properties of milk proteins cross-linked by transglutaminase

AU - Færgemand, M.

AU - Murray, B. S.

PY - 1998

Y1 - 1998

M3 - Journal article

VL - 46

SP - 884

EP - 890

JO - Journal of Agricultural and Food Chemistry

JF - Journal of Agricultural and Food Chemistry

SN - 0021-8561

IS - 3

ER -

ID: 7734432