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A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins

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Keywords
unsaturated oils, AMINO-ACIDS, protein aggregation, soybean proteins, amino acid degradation, protein oxidation, hypochlorous acid, LINOLEIC-ACID, SOY PROTEIN, BETA-LACTOGLOBULIN, AVAILABLE LYSINE, PEPTIDES, RESIDUES, REACTIVITY, MILK

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MLA
Cucu, Tatiana, Bart Devreese, Barbara Kerkaert, et al. “A Comparative Study of Lipid and Hypochlorous Acid Induced Oxidation of Soybean Proteins.” LWT-FOOD SCIENCE AND TECHNOLOGY 50.2 (2013): 451–458. Print.
APA
Cucu, T., Devreese, B., Kerkaert, B., Mestdagh, F., Sucic, M., Van de Perre, I., & De Meulenaer, B. (2013). A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins. LWT-FOOD SCIENCE AND TECHNOLOGY, 50(2), 451–458.
Chicago author-date
Cucu, Tatiana, Bart Devreese, Barbara Kerkaert, Frédéric Mestdagh, Martina Sucic, Inez Van de Perre, and Bruno De Meulenaer. 2013. “A Comparative Study of Lipid and Hypochlorous Acid Induced Oxidation of Soybean Proteins.” Lwt-food Science and Technology 50 (2): 451–458.
Chicago author-date (all authors)
Cucu, Tatiana, Bart Devreese, Barbara Kerkaert, Frédéric Mestdagh, Martina Sucic, Inez Van de Perre, and Bruno De Meulenaer. 2013. “A Comparative Study of Lipid and Hypochlorous Acid Induced Oxidation of Soybean Proteins.” Lwt-food Science and Technology 50 (2): 451–458.
Vancouver
1.
Cucu T, Devreese B, Kerkaert B, Mestdagh F, Sucic M, Van de Perre I, et al. A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins. LWT-FOOD SCIENCE AND TECHNOLOGY. 2013;50(2):451–8.
IEEE
[1]
T. Cucu et al., “A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 50, no. 2, pp. 451–458, 2013.
@article{2983991,
  author       = {Cucu, Tatiana and Devreese, Bart and Kerkaert, Barbara and Mestdagh, Frédéric and Sucic, Martina and Van de Perre, Inez and De Meulenaer, Bruno},
  issn         = {0023-6438},
  journal      = {LWT-FOOD SCIENCE AND TECHNOLOGY},
  keywords     = {unsaturated oils,AMINO-ACIDS,protein aggregation,soybean proteins,amino acid degradation,protein oxidation,hypochlorous acid,LINOLEIC-ACID,SOY PROTEIN,BETA-LACTOGLOBULIN,AVAILABLE LYSINE,PEPTIDES,RESIDUES,REACTIVITY,MILK},
  language     = {eng},
  number       = {2},
  pages        = {451--458},
  title        = {A comparative study of lipid and hypochlorous acid induced oxidation of soybean proteins},
  url          = {http://dx.doi.org/10.1016/j.lwt.2012.08.027},
  volume       = {50},
  year         = {2013},
}

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