Standard
Aldose-phosphates as key compounds in Amadori reactions : formation of initial products in model systems. / Bjergegaard, Charlotte; Lauridsen, L.; Mortensen, K.; Møller, Peter; Sørensen, Hilmer; Sørensen, Jens Christian.
Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings . Bind 2 EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker, 2005. s. 705-708.
Publikation: Bidrag til bog/antologi/rapport › Konferencebidrag i proceedings › Forskning
Harvard
Bjergegaard, C, Lauridsen, L, Mortensen, K, Møller, P, Sørensen, H & Sørensen, JC 2005, Aldose-phosphates as key compounds in Amadori reactions: formation of initial products in model systems. i Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings . bind 2, EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker, s. 705-708, EURO FOOD CHEM XIII, Macromolecules and their degradation products in food - physiological, analytical and technological aspects, Hamburg, Tyskland, 21/09/2005.
APA
Bjergegaard, C., Lauridsen, L., Mortensen, K., Møller, P., Sørensen, H., & Sørensen, J. C. (2005). Aldose-phosphates as key compounds in Amadori reactions: formation of initial products in model systems. I Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings (Bind 2, s. 705-708). EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker.
Vancouver
Bjergegaard C, Lauridsen L, Mortensen K, Møller P, Sørensen H, Sørensen JC. Aldose-phosphates as key compounds in Amadori reactions: formation of initial products in model systems. I Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings . Bind 2. EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker. 2005. s. 705-708
Author
Bjergegaard, Charlotte ; Lauridsen, L. ; Mortensen, K. ; Møller, Peter ; Sørensen, Hilmer ; Sørensen, Jens Christian. / Aldose-phosphates as key compounds in Amadori reactions : formation of initial products in model systems. Macromolecules and their degradations products in food - physiological, analytical and technological aspects: Proceedings . Bind 2 EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker, 2005. s. 705-708
Bibtex
@inproceedings{8e383ac0a1c211ddb6ae000ea68e967b,
title = "Aldose-phosphates as key compounds in Amadori reactions: formation of initial products in model systems",
keywords = "Former LIFE faculty, high performance capillary electrophoresis, phosphorylated monosaccharides, tryptamination, nuclear magnetic resonance, fast polymer liquid chromatography",
author = "Charlotte Bjergegaard and L. Lauridsen and K. Mortensen and Peter M{\o}ller and Hilmer S{\o}rensen and S{\o}rensen, {Jens Christian}",
year = "2005",
language = "English",
isbn = "393602832X",
volume = "2",
pages = "705--708",
booktitle = "Macromolecules and their degradations products in food - physiological, analytical and technological aspects",
publisher = "EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker",
note = "null ; Conference date: 21-09-2005 Through 23-09-2005",
}
RIS
TY - GEN
T1 - Aldose-phosphates as key compounds in Amadori reactions
AU - Bjergegaard, Charlotte
AU - Lauridsen, L.
AU - Mortensen, K.
AU - Møller, Peter
AU - Sørensen, Hilmer
AU - Sørensen, Jens Christian
N1 - Conference code: EuCheMS Evenet No. 321
PY - 2005
Y1 - 2005
KW - Former LIFE faculty
KW - high performance capillary electrophoresis
KW - phosphorylated monosaccharides
KW - tryptamination
KW - nuclear magnetic resonance
KW - fast polymer liquid chromatography
M3 - Article in proceedings
SN - 393602832X
VL - 2
SP - 705
EP - 708
BT - Macromolecules and their degradations products in food - physiological, analytical and technological aspects
PB - EURO FOOD CHEM XIII, Gesellschaft Dt. Chemiker
Y2 - 21 September 2005 through 23 September 2005
ER -
