Standard

Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings. / De Clercq, Nikki; Van Coillie, Els; Horemans, Benjamin; Duquenne, Barbara; Vandekerckhove, Marjolein; Vlaemynck, Geertrui; De Meulenaer, Bruno; Devlieghere, Frank.

In: Food Control, Vol. 73, 17.10.2017, blz. 1144-1148.

Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikelOnderzoekpeer review

Harvard

APA

Vancouver

Author

Bibtex

@article{09bfdb3d169f4b60b2824ec09388f75a,
title = "Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings",
author = "{De Clercq}, Nikki and {Van Coillie}, Els and Benjamin Horemans and Barbara Duquenne and Marjolein Vandekerckhove and Geertrui Vlaemynck and {De Meulenaer}, Bruno and Frank Devlieghere",
year = "2017",
month = "10",
day = "17",
language = "English",
volume = "73",
pages = "1144--1148",
journal = "Food Control",
issn = "0956-7135",
publisher = "Elsevier BV",

}

RIS

TY - JOUR

T1 - Thermal humid treatment of walnuts as potential preventive measure against fungal contamination of chocolate confectionery fillings

AU - De Clercq, Nikki

AU - Van Coillie, Els

AU - Horemans, Benjamin

AU - Duquenne, Barbara

AU - Vandekerckhove, Marjolein

AU - Vlaemynck, Geertrui

AU - De Meulenaer, Bruno

AU - Devlieghere, Frank

PY - 2017/10/17

Y1 - 2017/10/17

M3 - A1: Web of Science-article

VL - 73

SP - 1144

EP - 1148

JO - Food Control

JF - Food Control

SN - 0956-7135

ER -