| Original language | English |
|---|---|
| Pages | 5-8 |
| Number of pages | 4 |
| Volume | 9 |
| No. | 6 |
| Specialist publication | IMARS Highlights |
| Publication status | Published - 15 Nov 2014 |
Cite this
Colantuono, A., Troise, A. D., Fiore, A., & Fogliano, V. (2014). Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking. IMARS Highlights, 9(6), 5-8.
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title = "Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking",
author = "Antonio Colantuono and Troise, {Antonio Dario} and Alberto Fiore and Vincenzo Fogliano",
year = "2014",
month = "11",
day = "15",
language = "English",
volume = "9",
pages = "5--8",
journal = "IMARS Highlights",
}
Colantuono, A, Troise, AD, Fiore, A & Fogliano, V 2014, 'Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking' IMARS Highlights, vol. 9, no. 6, pp. 5-8.
Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking. / Colantuono, Antonio; Troise, Antonio Dario; Fiore, Alberto; Fogliano, Vincenzo.
In: IMARS Highlights, Vol. 9, No. 6, 15.11.2014, p. 5-8.Research output: Contribution to specialist publication › Article
TY - GEN
T1 - Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking
AU - Colantuono, Antonio
AU - Troise, Antonio Dario
AU - Fiore, Alberto
AU - Fogliano, Vincenzo
PY - 2014/11/15
Y1 - 2014/11/15
M3 - Article
VL - 9
SP - 5
EP - 8
JO - IMARS Highlights
JF - IMARS Highlights
ER -
Colantuono A, Troise AD, Fiore A, Fogliano V. Phenolic compounds from olive mill wastewater influence N-(6)-Carboxymethyl-lysine (CML) and Nε-Carboxyethyl-lysine (CEL) formation in cookies during baking. IMARS Highlights. 2014 Nov 15;9(6):5-8.