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Furan formation upon degradation of carbohydrates in combination with proteins and lipids

Agnieszka Owczarek-Fendor UGent, Bruno De Meulenaer UGent, Georges Scholl, An Adams UGent, Fien Van Lancker UGent, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo and Norbert De Kimpe UGent (2012) Maillard Reaction, 11th Symposium, Proceedings. p.125-126
Please use this url to cite or link to this publication:
author
organization
year
type
conference
publication status
published
subject
keyword
SPME-GC-MS, Maillard reaction, lipids, furan, sugars
in
Maillard Reaction, 11th Symposium, Proceedings
pages
125 - 126
publisher
IMARS International Maillard Reaction Society
conference name
11th Maillard Reaction Symposium
conference location
Nancy, France
conference start
2012-09-16
conference end
2012-09-20
language
English
UGent publication?
yes
classification
C1
copyright statement
I have transferred the copyright for this publication to the publisher
id
3033812
handle
http://hdl.handle.net/1854/LU-3033812
date created
2012-10-24 14:37:56
date last changed
2012-10-25 09:50:31
@inproceedings{3033812,
  author       = {Owczarek-Fendor, Agnieszka and De Meulenaer, Bruno and Scholl, Georges and Adams, An and Van Lancker, Fien and Eppe, Gauthier and De Pauw, Edwin and Scippo, Marie-Louise and De Kimpe, Norbert},
  booktitle    = {Maillard Reaction, 11th Symposium, Proceedings},
  keyword      = {SPME-GC-MS,Maillard reaction,lipids,furan,sugars},
  language     = {eng},
  location     = {Nancy, France},
  pages        = {125--126},
  publisher    = {IMARS International Maillard Reaction Society},
  title        = {Furan formation upon degradation of carbohydrates in combination with proteins and lipids},
  year         = {2012},
}

Chicago
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, An Adams, Fien Van Lancker, Gauthier Eppe, Edwin De Pauw, Marie-Louise Scippo, and Norbert De Kimpe. 2012. “Furan Formation Upon Degradation of Carbohydrates in Combination with Proteins and Lipids.” In Maillard Reaction, 11th Symposium, Proceedings, 125–126. IMARS International Maillard Reaction Society.
APA
Owczarek-Fendor, A., De Meulenaer, B., Scholl, G., Adams, A., Van Lancker, F., Eppe, G., De Pauw, E., et al. (2012). Furan formation upon degradation of carbohydrates in combination with proteins and lipids. Maillard Reaction, 11th Symposium, Proceedings (pp. 125–126). Presented at the 11th Maillard Reaction Symposium, IMARS International Maillard Reaction Society.
Vancouver
1.
Owczarek-Fendor A, De Meulenaer B, Scholl G, Adams A, Van Lancker F, Eppe G, et al. Furan formation upon degradation of carbohydrates in combination with proteins and lipids. Maillard Reaction, 11th Symposium, Proceedings. IMARS International Maillard Reaction Society; 2012. p. 125–6.
MLA
Owczarek-Fendor, Agnieszka, Bruno De Meulenaer, Georges Scholl, et al. “Furan Formation Upon Degradation of Carbohydrates in Combination with Proteins and Lipids.” Maillard Reaction, 11th Symposium, Proceedings. IMARS International Maillard Reaction Society, 2012. 125–126. Print.