Details
| Originalsprache | Englisch |
|---|---|
| Titel des Sammelwerks | Retention of Bioactives in Food Processing |
| Erscheinungsort | Cham |
| Seiten | 93-121 |
| Auflage | 1 |
| ISBN (elektronisch) | 978-3-030-96885-4 |
| Publikationsstatus | Veröffentlicht - 26 Juli 2022 |
Zitieren
- Standard
- Harvard
- Apa
- Vancouver
- BibTex
- RIS
Influence of Frying, Baking and Cooking on Food Bioactives. / Franke, Knut; Djikeng, Fabrice Tonfack; Esatbeyoglu, Tuba.
Retention of Bioactives in Food Processing. 1. Aufl. Cham, 2022. S. 93-121.
Retention of Bioactives in Food Processing. 1. Aufl. Cham, 2022. S. 93-121.
Publikation: Beitrag in Buch/Bericht/Sammelwerk/Konferenzband › Beitrag in Buch/Sammelwerk › Forschung › Peer-Review
Franke, K, Djikeng, FT & Esatbeyoglu, T 2022, Influence of Frying, Baking and Cooking on Food Bioactives. in Retention of Bioactives in Food Processing. 1 Aufl., Cham, S. 93-121. https://doi.org/10.1007/978-3-030-96885-4_3
Franke, K., Djikeng, F. T., & Esatbeyoglu, T. (2022). Influence of Frying, Baking and Cooking on Food Bioactives. In Retention of Bioactives in Food Processing (1 Aufl., S. 93-121). https://doi.org/10.1007/978-3-030-96885-4_3
Franke K, Djikeng FT, Esatbeyoglu T. Influence of Frying, Baking and Cooking on Food Bioactives. in Retention of Bioactives in Food Processing. 1 Aufl. Cham. 2022. S. 93-121 doi: 10.1007/978-3-030-96885-4_3
Download
@inbook{2530ff85137d40aea081fdfd12c62f34,
title = "Influence of Frying, Baking and Cooking on Food Bioactives",
author = "Knut Franke and Djikeng, {Fabrice Tonfack} and Tuba Esatbeyoglu",
year = "2022",
month = jul,
day = "26",
doi = "10.1007/978-3-030-96885-4_3",
language = "English",
isbn = "978-3-030-96884-7",
pages = "93--121",
booktitle = "Retention of Bioactives in Food Processing",
edition = "1",
}
Download
TY - CHAP
T1 - Influence of Frying, Baking and Cooking on Food Bioactives
AU - Franke, Knut
AU - Djikeng, Fabrice Tonfack
AU - Esatbeyoglu, Tuba
PY - 2022/7/26
Y1 - 2022/7/26
U2 - 10.1007/978-3-030-96885-4_3
DO - 10.1007/978-3-030-96885-4_3
M3 - Contribution to book/anthology
SN - 978-3-030-96884-7
SP - 93
EP - 121
BT - Retention of Bioactives in Food Processing
CY - Cham
ER -