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Iron-chelation properties of phenolic acids bearing catechol and galloyl groups

Mirjana Andjelkovic, John Van Camp UGent, Bruno De Meulenaer UGent, Griet Depaemelaere, C SOCACIU, Marc Verloo UGent and Roland Verhé UGent (2006) FOOD CHEMISTRY. 98(1). p.23-31
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
98
issue
1
pages
23-31 pages
publisher
ELSEVIER SCI LTD
Web of Science type
Article
Web of Science id
000236539600004
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
2.433 (2006)
JCR rank
6/95 (2006)
JCR quartile
1 (2006)
ISSN
0308-8146
DOI
1854/5253
language
English
UGent publication?
yes
classification
A1
id
351062
handle
http://hdl.handle.net/1854/LU-351062
date created
2006-06-01 13:45:00
date last changed
2015-06-17 10:38:10
@article{351062,
  author       = {Andjelkovic, Mirjana and Van Camp, John and De Meulenaer, Bruno and Depaemelaere, Griet and SOCACIU, C and Verloo, Marc and Verh{\'e}, Roland},
  issn         = {0308-8146},
  journal      = {FOOD CHEMISTRY},
  language     = {eng},
  number       = {1},
  pages        = {23--31},
  publisher    = {ELSEVIER SCI LTD},
  title        = {Iron-chelation properties of phenolic acids bearing catechol and galloyl groups},
  url          = {http://dx.doi.org/1854/5253},
  volume       = {98},
  year         = {2006},
}

Chicago
Andjelkovic, Mirjana, John Van Camp, Bruno De Meulenaer, Griet Depaemelaere, C SOCACIU, Marc Verloo, and Roland Verhé. 2006. “Iron-chelation Properties of Phenolic Acids Bearing Catechol and Galloyl Groups.” Food Chemistry 98 (1): 23–31.
APA
Andjelkovic, M., Van Camp, J., De Meulenaer, B., Depaemelaere, G., SOCACIU, C., Verloo, M., & Verhé, R. (2006). Iron-chelation properties of phenolic acids bearing catechol and galloyl groups. FOOD CHEMISTRY, 98(1), 23–31.
Vancouver
1.
Andjelkovic M, Van Camp J, De Meulenaer B, Depaemelaere G, SOCACIU C, Verloo M, et al. Iron-chelation properties of phenolic acids bearing catechol and galloyl groups. FOOD CHEMISTRY. ELSEVIER SCI LTD; 2006;98(1):23–31.
MLA
Andjelkovic, Mirjana, John Van Camp, Bruno De Meulenaer, et al. “Iron-chelation Properties of Phenolic Acids Bearing Catechol and Galloyl Groups.” FOOD CHEMISTRY 98.1 (2006): 23–31. Print.