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Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats

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Food Science, Analytical Chemistry, General Medicine

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Chicago
Thøgersen, Rebekka, Nicola Gray, Gunter Kuhnle, Thomas Van Hecke, Stefaan De Smet, Jette Feveile Young, Ulrik Kræmer Sundekilde, Axel Kornerup Hansen, and Hanne Christine Bertram. 2019. “Inulin-fortification of a Processed Meat Product Attenuates Formation of Nitroso Compounds in the Gut of Healthy Rats.” Food Chemistry.
APA
Thøgersen, R., Gray, N., Kuhnle, G., Van Hecke, T., De Smet, S., Young, J. F., Sundekilde, U. K., et al. (2019). Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. Food Chemistry.
Vancouver
1.
Thøgersen R, Gray N, Kuhnle G, Van Hecke T, De Smet S, Young JF, et al. Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats. Food Chemistry. 2019;
MLA
Thøgersen, Rebekka et al. “Inulin-fortification of a Processed Meat Product Attenuates Formation of Nitroso Compounds in the Gut of Healthy Rats.” Food Chemistry (2019): n. pag. Print.
@article{8625059,
  articleno    = {125339},
  author       = {Thøgersen, Rebekka and Gray, Nicola and Kuhnle, Gunter and Van Hecke, Thomas and De Smet, Stefaan and Young, Jette Feveile and Sundekilde, Ulrik Kræmer and Hansen, Axel Kornerup and Bertram, Hanne Christine},
  issn         = {0308-8146},
  journal      = {Food Chemistry},
  keywords     = {Food Science,Analytical Chemistry,General Medicine},
  language     = {eng},
  title        = {Inulin-fortification of a processed meat product attenuates formation of nitroso compounds in the gut of healthy rats},
  url          = {http://dx.doi.org/10.1016/j.foodchem.2019.125339},
  year         = {2019},
}

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