C: Food Chemistry
Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light
Article first published online: 24 JAN 2014
© 2013 Institute of Food Technologists®
Journal of Food Science
Volume 79, Issue 1, pages C8–C18, January 2014
How to Cite
Janve, B. A., Yang, W., Marshall, M. R., Reyes-De-Corcuera, J. I. and Rababah, T. M. (2014), Nonthermal Inactivation of Soy (Glycine Max Sp.) Lipoxygenase by Pulsed Ultraviolet Light. Journal of Food Science, 79: C8–C18. doi: 10.1111/1750-3841.12317
- Issue published online: 24 JAN 2014
- Article first published online: 24 JAN 2014
- Manuscript Accepted: 21 OCT 2013
- Manuscript Received: 3 MAY 2013
Options for accessing this content:
- If you would like institutional access to this content, please recommend the title to your librarian.
- Login via other institutional login options http://onlinelibrary.wiley.com/login-options.
- You can purchase online access to this Article for a 24-hour period (price varies by title)
- New Users: Please register, then proceed to purchase the article.
Login via OpenAthens
Search for your institution's name below to login via Shibboleth.
Registered Users please login:
- Access your saved publications, articles and searches
- Manage your email alerts, orders and subscriptions
- Change your contact information, including your password
Please register to:
- Save publications, articles and searches
- Get email alerts
- Get all the benefits mentioned below!