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Accelerated lipid oxidation using non-thermal plasma technology: evaluation of volatile compounds

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RANCIMAT TEST, PRESSURE PLASMAS, FATTY-ACIDS, SOYBEAN OIL, STABILITY, ANTIOXIDANTS, TEMPERATURE, STORAGE, MEAT, INACTIVATION, Lipid oxidation, Shelf-life, Volatile organic compounds, Non-thermal plasma, Mass spectrometry

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Chicago
Van Durme, J, Anton Nikiforov, J Vandamme, A De Winne , and Christophe Leys. 2014. “Accelerated Lipid Oxidation Using Non-thermal Plasma Technology: Evaluation of Volatile Compounds.” Food Research International 62: 868–876.
APA
Van Durme, J, Nikiforov, A., Vandamme, J., De Winne , A., & Leys, C. (2014). Accelerated lipid oxidation using non-thermal plasma technology: evaluation of volatile compounds. FOOD RESEARCH INTERNATIONAL, 62, 868–876.
Vancouver
1.
Van Durme J, Nikiforov A, Vandamme J, De Winne A, Leys C. Accelerated lipid oxidation using non-thermal plasma technology: evaluation of volatile compounds. FOOD RESEARCH INTERNATIONAL. 2014;62:868–76.
MLA
Van Durme, J, Anton Nikiforov, J Vandamme, et al. “Accelerated Lipid Oxidation Using Non-thermal Plasma Technology: Evaluation of Volatile Compounds.” FOOD RESEARCH INTERNATIONAL 62 (2014): 868–876. Print.
@article{5752745,
  author       = {Van Durme, J and Nikiforov, Anton and Vandamme, J and De Winne , A and Leys, Christophe},
  issn         = {0963-9969},
  journal      = {FOOD RESEARCH INTERNATIONAL},
  language     = {eng},
  pages        = {868--876},
  title        = {Accelerated lipid oxidation using non-thermal plasma technology: evaluation of volatile compounds},
  url          = {http://dx.doi.org/10.1016/j.foodres.2014.04.043},
  volume       = {62},
  year         = {2014},
}

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