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The formation of 4-HHE and 4-HNE during cooking and in vitro gastroduodenal digestion of meat and fish

Thomas Van Hecke (UGent) , Veronica Basso, Sophie Goethals (UGent) , Els Vossen (UGent) and Stefaan De Smet (UGent)
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Chicago
Van Hecke, Thomas, Veronica Basso, Sophie Goethals, Els Vossen, and Stefaan De Smet. 2018. “The Formation of 4-HHE and 4-HNE During Cooking and in Vitro Gastroduodenal Digestion of Meat and Fish.” Free Radical Biology and Medicine 124.
APA
Van Hecke, Thomas, Basso, V., Goethals, S., Vossen, E., & De Smet, S. (2018). The formation of 4-HHE and 4-HNE during cooking and in vitro gastroduodenal digestion of meat and fish. Free Radical Biology and Medicine, 124.
Vancouver
1.
Van Hecke T, Basso V, Goethals S, Vossen E, De Smet S. The formation of 4-HHE and 4-HNE during cooking and in vitro gastroduodenal digestion of meat and fish. Free Radical Biology and Medicine. Elsevier BV; 2018;124.
MLA
Van Hecke, Thomas et al. “The Formation of 4-HHE and 4-HNE During Cooking and in Vitro Gastroduodenal Digestion of Meat and Fish.” Free Radical Biology and Medicine 124 (2018): n. pag. Print.
@article{8607605,
  articleno    = {576},
  author       = {Van Hecke, Thomas and Basso, Veronica and Goethals, Sophie and Vossen, Els and De Smet, Stefaan},
  issn         = {0891-5849},
  journal      = {Free Radical Biology and Medicine},
  publisher    = {Elsevier BV},
  title        = {The formation of 4-HHE and 4-HNE during cooking and in vitro gastroduodenal digestion of meat and fish},
  url          = {http://dx.doi.org/10.1016/j.freeradbiomed.2018.05.056},
  volume       = {124},
  year         = {2018},
}

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