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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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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:

Chicago
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.
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.
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.
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.
@article{1992232,
  author       = {Kerkaert, Barbara and Jacxsens, Liesbeth and Van de Perre, Evelien and De Meulenaer, Bruno},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  keyword      = {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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