Ghent University Academic Bibliography

Advanced

Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolius L.) sprouts

C MARTINEZ-VILLALUENGA, Yu-Haey Kuo UGent, Fernand Lambein UGent, J FRIAS and C VIDAL-VALVERDE (2006) EUROPEAN FOOD RESEARCH AND TECHNOLOGY. 224(2). p.177-186
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle
publication status
published
subject
journal title
EUROPEAN FOOD RESEARCH AND TECHNOLOGY
Eur. Food Res. Technol.
volume
224
issue
2
pages
177-186 pages
publisher
Springer
Web of Science type
Article
Web of Science id
000242295300006
JCR category
FOOD SCIENCE & TECHNOLOGY
JCR impact factor
1.084 (2006)
JCR rank
35/95 (2006)
JCR quartile
2 (2006)
ISSN
1438-2377
language
English
UGent publication?
yes
classification
A1
id
351880
handle
http://hdl.handle.net/1854/LU-351880
date created
2006-12-15 12:38:00
date last changed
2009-01-13 10:32:22
@article{351880,
  author       = {MARTINEZ-VILLALUENGA, C and Kuo, Yu-Haey and Lambein, Fernand and FRIAS, J and VIDAL-VALVERDE, C},
  issn         = {1438-2377},
  journal      = {EUROPEAN FOOD RESEARCH AND TECHNOLOGY},
  language     = {eng},
  number       = {2},
  pages        = {177--186},
  publisher    = {Springer},
  title        = {Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolius L.) sprouts},
  volume       = {224},
  year         = {2006},
}

Chicago
MARTINEZ-VILLALUENGA, C, Yu-Haey Kuo, Fernand Lambein, J FRIAS, and C VIDAL-VALVERDE. 2006. “Kinetics of Free Protein Amino Acids, Free Non-protein Amino Acids and Trigonelline in Soybean (Glycine Max L.) and Lupin (Lupinus Angustifolius L.) Sprouts.” European Food Research and Technology 224 (2): 177–186.
APA
MARTINEZ-VILLALUENGA, C., Kuo, Y.-H., Lambein, F., FRIAS, J., & VIDAL-VALVERDE, C. (2006). Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolius L.) sprouts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 224(2), 177–186.
Vancouver
1.
MARTINEZ-VILLALUENGA C, Kuo Y-H, Lambein F, FRIAS J, VIDAL-VALVERDE C. Kinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolius L.) sprouts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY. Springer; 2006;224(2):177–86.
MLA
MARTINEZ-VILLALUENGA, C, Yu-Haey Kuo, Fernand Lambein, et al. “Kinetics of Free Protein Amino Acids, Free Non-protein Amino Acids and Trigonelline in Soybean (Glycine Max L.) and Lupin (Lupinus Angustifolius L.) Sprouts.” EUROPEAN FOOD RESEARCH AND TECHNOLOGY 224.2 (2006): 177–186. Print.