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Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry

Bruno De Meulenaer (UGent) , Tatiana Cucu (UGent) , Barbara Kerkaert (UGent) and Frédéric Mestdagh (UGent)
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Chicago
De Meulenaer, Bruno, Tatiana Cucu, Barbara Kerkaert, and Frédéric Mestdagh. 2013. “Interactions Between Oxidizing Lipids and Proteins: a Complex and Understudied Research Area in Food Chemistry.” In Abstracts of Papers of the American Chemical Society. Vol. 246.
APA
De Meulenaer, B., Cucu, T., Kerkaert, B., & Mestdagh, F. (2013). Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY (Vol. 246). Presented at the 246th National meeting of the American Chemical Society (ACS).
Vancouver
1.
De Meulenaer B, Cucu T, Kerkaert B, Mestdagh F. Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY. 2013.
MLA
De Meulenaer, Bruno, Tatiana Cucu, Barbara Kerkaert, et al. “Interactions Between Oxidizing Lipids and Proteins: a Complex and Understudied Research Area in Food Chemistry.” Abstracts of Papers of the American Chemical Society. Vol. 246. 2013. Print.
@inproceedings{5644541,
  articleno    = {abstract 59-AGFD},
  author       = {De Meulenaer, Bruno and Cucu, Tatiana and Kerkaert, Barbara and Mestdagh, Fr{\'e}d{\'e}ric},
  booktitle    = {ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY},
  issn         = {0065-7727},
  language     = {eng},
  location     = {Indianapolis, IN, USA},
  title        = {Interactions between oxidizing lipids and proteins: a complex and understudied research area in food chemistry},
  volume       = {246},
  year         = {2013},
}

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