Comprehensive profiling of lipid oxidation volatile compounds during storage of mayonnaise
Author:
Funder
Australian Research Council
Publisher
Springer Science and Business Media LLC
Subject
Food Science
Link
http://link.springer.com/content/pdf/10.1007/s13197-019-03876-6.pdf
Reference35 articles.
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4. Cao J, Zou X-G, Deng L, Fan Y-W, Li H, Li J, Deng Z-Y (2014b) Analysis of nonpolar lipophilic aldehydes/ketones in oxidized edible oils using HPLC-QqQ-MS for the evaluation of their parent fatty acids. Food Res Int 64:901–907
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