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Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers.

Pascale Rozan, Yu-Haey Kuo UGent and Fernand Lambein UGent (2000) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 48(3). p.716-723
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
subject
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
48
issue
3
pages
716-723 pages
Web of Science type
Article
Web of Science id
000086026000020
ISSN
0021-8561
language
English
UGent publication?
yes
classification
A1
id
127701
handle
http://hdl.handle.net/1854/LU-127701
date created
2004-01-14 13:36:00
date last changed
2013-01-30 09:43:09
@article{127701,
  author       = {Rozan, Pascale and Kuo, Yu-Haey and Lambein, Fernand},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {3},
  pages        = {716--723},
  title        = {Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers.},
  volume       = {48},
  year         = {2000},
}

Chicago
Rozan, Pascale, Yu-Haey Kuo, and Fernand Lambein. 2000. “Free Amino Acids Present in Commercially Available Seedlings Sold for Human Consumption. A Potential Hazard for Consumers.” Journal of Agricultural and Food Chemistry 48 (3): 716–723.
APA
Rozan, P., Kuo, Y.-H., & Lambein, F. (2000). Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 48(3), 716–723.
Vancouver
1.
Rozan P, Kuo Y-H, Lambein F. Free amino acids present in commercially available seedlings sold for human consumption. A potential hazard for consumers. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 2000;48(3):716–23.
MLA
Rozan, Pascale, Yu-Haey Kuo, and Fernand Lambein. “Free Amino Acids Present in Commercially Available Seedlings Sold for Human Consumption. A Potential Hazard for Consumers.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 48.3 (2000): 716–723. Print.