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Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration

Barbara Kerkaert (UGent) , Frédéric Mestdagh (UGent) , Tatiana Cucu (UGent) and Bruno De Meulenaer (UGent)
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Chicago
Kerkaert, Barbara, Frédéric Mestdagh, Tatiana Cucu, and Bruno De Meulenaer. 2009. “Oxidation of Dairy Proteins Due to Hypochlorite: Impact of pH and Oxidant Concentration.” In ACS National Meeting, 237th, Abstracts. American Chemical Society (ACS).
APA
Kerkaert, B., Mestdagh, F., Cucu, T., & De Meulenaer, B. (2009). Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration. ACS National Meeting, 237th, Abstracts. Presented at the 237th ACS National Meeting, American Chemical Society (ACS).
Vancouver
1.
Kerkaert B, Mestdagh F, Cucu T, De Meulenaer B. Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration. ACS National Meeting, 237th, Abstracts. American Chemical Society (ACS); 2009.
MLA
Kerkaert, Barbara, Frédéric Mestdagh, Tatiana Cucu, et al. “Oxidation of Dairy Proteins Due to Hypochlorite: Impact of pH and Oxidant Concentration.” ACS National Meeting, 237th, Abstracts. American Chemical Society (ACS), 2009. Print.
@inproceedings{872621,
  author       = {Kerkaert, Barbara and Mestdagh, Fr{\'e}d{\'e}ric and Cucu, Tatiana and De Meulenaer, Bruno},
  booktitle    = {ACS National Meeting, 237th, Abstracts},
  language     = {eng},
  location     = {Salt Lake City, UT, USA},
  publisher    = {American Chemical Society (ACS)},
  title        = {Oxidation of dairy proteins due to hypochlorite: impact of pH and oxidant concentration},
  year         = {2009},
}