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Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes

Yu-Haey Kuo UGent, Pascale Rozan, Fernand Lambein UGent, J FRIAS and C VIDAL-VALVERDE (2004) FOOD CHEMISTRY. 86(4). p.537-545
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
subject
journal title
FOOD CHEMISTRY
Food Chem.
volume
86
issue
4
pages
537-545 pages
publisher
ELSEVIER SCI LTD
Web of Science type
Article
Web of Science id
000221033300009
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.535 (2004)
JCR rank
16/93 (2004)
JCR quartile
1 (2004)
ISSN
0308-8146
language
English
UGent publication?
yes
classification
A1
id
346880
handle
http://hdl.handle.net/1854/LU-346880
date created
2006-10-02 16:08:00
date last changed
2013-01-30 09:42:37
@article{346880,
  author       = {Kuo, Yu-Haey and Rozan, Pascale and Lambein, Fernand and FRIAS, J and VIDAL-VALVERDE, C},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {4},
  pages        = {537--545},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes},
  volume       = {86},
  year         = {2004},
}

Chicago
Kuo, Yu-Haey, Pascale Rozan, Fernand Lambein, J FRIAS, and C VIDAL-VALVERDE. 2004. “Effects of Different Germination Conditions on the Contents of Free Protein and Non-protein Amino Acids of Commercial Legumes.” Food Chemistry 86 (4): 537–545.
APA
Kuo, Y.-H., Rozan, P., Lambein, F., FRIAS, J., & VIDAL-VALVERDE, C. (2004). Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. FOOD CHEMISTRY, 86(4), 537–545.
Vancouver
1.
Kuo Y-H, Rozan P, Lambein F, FRIAS J, VIDAL-VALVERDE C. Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes. FOOD CHEMISTRY. ELSEVIER SCI LTD; 2004;86(4):537–45.
MLA
Kuo, Yu-Haey, Pascale Rozan, Fernand Lambein, et al. “Effects of Different Germination Conditions on the Contents of Free Protein and Non-protein Amino Acids of Commercial Legumes.” FOOD CHEMISTRY 86.4 (2004): 537–545. Print.