Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Antioxidative effect of Maillard reaction products
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Sveriges tekniska forskningsinstitut, SIK – Svenska livmedelsinstitutet.
1979 (Swedish)Report (Refereed)
Place, publisher, year, edition, pages
SIK Svenska Livsmedelsinstitutet, Göteborg, Sverige , 1979.
Series
SIK Rapport, ISSN 0436-2071 ; 458
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-1352OAI: oai:DiVA.org:ri-1352DiVA: diva2:958895
Available from: 2016-09-07 Created: 2016-09-07 Last updated: 2017-07-04Bibliographically approved

Open Access in DiVA

fulltext(12326 kB)0 downloads
File information
File name FULLTEXT01.pdfFile size 12326 kBChecksum SHA-512
afcff4201e2a2d9e16d9bdae492b764b741d0a074247ff9bd8e18daaf4a4625b49f66d7b39235800e904e6dda31a1cd7d01be541caa112d5a4ac8bc06e4d83f0
Type fulltextMimetype application/pdf

By organisation
SIK – Svenska livmedelsinstitutet
Food Science

Search outside of DiVA

GoogleGoogle Scholar
The number of downloads is the sum of all downloads of full texts. It may include eg previous versions that are now no longer available

Total: 1 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.28.0