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

Lohwasser C, Schuppan D, Pischetsrieder M (2001)


Publication Type: Book chapter / Article in edited volumes

Publication year: 2001

Publisher: The Royal Society of Chemistry

Edited Volumes: Biologically-Active Phytochemicals in Food

City/Town: Cambridge

Pages Range: 149

ISBN: 0-85404-806-5

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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.

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