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Influence of microbial conversion and change in pH on iron-gallic acid complexation during lactobacillus fermentation

Dries Knockaert (UGent) , Katleen Raes (UGent) , Karin Struijs (UGent) , Christophe Wille (UGent) and John Van Camp (UGent)
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Keywords
Lactobacillus fermentation, Complexation, Iron, Gallic acid, Bioavailability, PHENOLIC-COMPOUNDS, TANNIC-ACID, PLANTARUM, PHYTATE, WINE, BIOAVAILABILITY, DEGRADATION, METABOLISM, REDUCTION, GROWTH

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MLA
Knockaert, Dries, et al. “Influence of Microbial Conversion and Change in PH on Iron-Gallic Acid Complexation during Lactobacillus Fermentation.” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. 1, 2014, pp. 335–40, doi:10.1016/j.lwt.2013.08.007.
APA
Knockaert, D., Raes, K., Struijs, K., Wille, C., & Van Camp, J. (2014). Influence of microbial conversion and change in pH on iron-gallic acid complexation during lactobacillus fermentation. LWT-FOOD SCIENCE AND TECHNOLOGY, 55(1), 335–340. https://doi.org/10.1016/j.lwt.2013.08.007
Chicago author-date
Knockaert, Dries, Katleen Raes, Karin Struijs, Christophe Wille, and John Van Camp. 2014. “Influence of Microbial Conversion and Change in PH on Iron-Gallic Acid Complexation during Lactobacillus Fermentation.” LWT-FOOD SCIENCE AND TECHNOLOGY 55 (1): 335–40. https://doi.org/10.1016/j.lwt.2013.08.007.
Chicago author-date (all authors)
Knockaert, Dries, Katleen Raes, Karin Struijs, Christophe Wille, and John Van Camp. 2014. “Influence of Microbial Conversion and Change in PH on Iron-Gallic Acid Complexation during Lactobacillus Fermentation.” LWT-FOOD SCIENCE AND TECHNOLOGY 55 (1): 335–340. doi:10.1016/j.lwt.2013.08.007.
Vancouver
1.
Knockaert D, Raes K, Struijs K, Wille C, Van Camp J. Influence of microbial conversion and change in pH on iron-gallic acid complexation during lactobacillus fermentation. LWT-FOOD SCIENCE AND TECHNOLOGY. 2014;55(1):335–40.
IEEE
[1]
D. Knockaert, K. Raes, K. Struijs, C. Wille, and J. Van Camp, “Influence of microbial conversion and change in pH on iron-gallic acid complexation during lactobacillus fermentation,” LWT-FOOD SCIENCE AND TECHNOLOGY, vol. 55, no. 1, pp. 335–340, 2014.
@article{4425152,
  author       = {{Knockaert, Dries and Raes, Katleen and Struijs, Karin and Wille, Christophe and Van Camp, John}},
  issn         = {{0023-6438}},
  journal      = {{LWT-FOOD SCIENCE AND TECHNOLOGY}},
  keywords     = {{Lactobacillus fermentation,Complexation,Iron,Gallic acid,Bioavailability,PHENOLIC-COMPOUNDS,TANNIC-ACID,PLANTARUM,PHYTATE,WINE,BIOAVAILABILITY,DEGRADATION,METABOLISM,REDUCTION,GROWTH}},
  language     = {{eng}},
  number       = {{1}},
  pages        = {{335--340}},
  title        = {{Influence of microbial conversion and change in pH on iron-gallic acid complexation during lactobacillus fermentation}},
  url          = {{http://doi.org/10.1016/j.lwt.2013.08.007}},
  volume       = {{55}},
  year         = {{2014}},
}

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