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Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash waters

(2012) FOOD RESEARCH INTERNATIONAL. 45(1). p.39-44
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Keywords
Fresh-cut vegetables, Allergen-indicator, Lysozyme, Cross-contact, CELERY APIUM-GRAVEOLENS, EGG-WHITE LYSOZYME, SENSITIVE HPLC, FOOD, ALLERGENS, ADSORPTION

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Citation

Please use this url to cite or link to this publication:

MLA
Kerkaert, Barbara, Liesbeth Jacxsens, Evelien Van de Perre, et al. “Use of Lysozyme as an Indicator of Protein Cross-contact in Fresh-cut Vegetables via Wash Waters.” FOOD RESEARCH INTERNATIONAL 45.1 (2012): 39–44. Print.
APA
Kerkaert, B., Jacxsens, L., Van de Perre, E., & De Meulenaer, B. (2012). Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash waters. FOOD RESEARCH INTERNATIONAL, 45(1), 39–44.
Chicago author-date
Kerkaert, Barbara, Liesbeth Jacxsens, Evelien Van de Perre, and Bruno De Meulenaer. 2012. “Use of Lysozyme as an Indicator of Protein Cross-contact in Fresh-cut Vegetables via Wash Waters.” Food Research International 45 (1): 39–44.
Chicago author-date (all authors)
Kerkaert, Barbara, Liesbeth Jacxsens, Evelien Van de Perre, and Bruno De Meulenaer. 2012. “Use of Lysozyme as an Indicator of Protein Cross-contact in Fresh-cut Vegetables via Wash Waters.” Food Research International 45 (1): 39–44.
Vancouver
1.
Kerkaert B, Jacxsens L, Van de Perre E, De Meulenaer B. Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash waters. FOOD RESEARCH INTERNATIONAL. 2012;45(1):39–44.
IEEE
[1]
B. Kerkaert, L. Jacxsens, E. Van de Perre, and B. De Meulenaer, “Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash waters,” FOOD RESEARCH INTERNATIONAL, vol. 45, no. 1, pp. 39–44, 2012.
@article{1992232,
  author       = {{Kerkaert, Barbara and Jacxsens, Liesbeth and Van de Perre, Evelien and De Meulenaer, Bruno}},
  issn         = {{0963-9969}},
  journal      = {{FOOD RESEARCH INTERNATIONAL}},
  keywords     = {{Fresh-cut vegetables,Allergen-indicator,Lysozyme,Cross-contact,CELERY APIUM-GRAVEOLENS,EGG-WHITE LYSOZYME,SENSITIVE HPLC,FOOD,ALLERGENS,ADSORPTION}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{39--44}},
  title        = {{Use of lysozyme as an indicator of protein cross-contact in fresh-cut vegetables via wash waters}},
  url          = {{http://dx.doi.org/10.1016/j.foodres.2011.10.007}},
  volume       = {{45}},
  year         = {{2012}},
}

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