Analytical Methods to Determine the Influence of Maillard Products on Inflammatory Reactions of Hepatic and Intestinal Cells in Vitro

Article in Edited Volumes


Publication Details

Author(s): Lohwasser C, Schuppan D, Pischetsrieder M
Editor(s): Pfannhauser, W.; Fenwick, G.; Khokar, S.
Title edited volumes: Biologically-Active Phytochemicals in Food
Publisher: The Royal Society of Chemistry
Publishing place: Cambridge
Publication year: 2001
Pages range: 149
ISBN: 0-85404-806-5


FAU Authors / FAU Editors

Pischetsrieder, Monika Prof. Dr.
Lehrstuhl für Lebensmittelchemie (Henriette-Schmidt-Burkhardt Lehrstuhl)


Additional Organisation
Emil-Fischer-Zentrum (Emil Fischer Center)


How to cite

APA:
Lohwasser, C., Schuppan, D., & Pischetsrieder, M. (2001). Analytical Methods to Determine the Influence of Maillard Products on Inflammatory Reactions of Hepatic and Intestinal Cells in Vitro. In Pfannhauser, W.; Fenwick, G.; Khokar, S. (Eds.), Biologically-Active Phytochemicals in Food (pp. 149). Cambridge: The Royal Society of Chemistry.

MLA:
Lohwasser, Christina, Detlef Schuppan, and Monika Pischetsrieder. "Analytical Methods to Determine the Influence of Maillard Products on Inflammatory Reactions of Hepatic and Intestinal Cells in Vitro." Biologically-Active Phytochemicals in Food Ed. Pfannhauser, W.; Fenwick, G.; Khokar, S., Cambridge: The Royal Society of Chemistry, 2001. 149.

BibTeX: 

Last updated on 2018-19-04 at 02:54