Diacetyl as the buttery flavor component in soybean oil
Author:
Affiliation:
1. ; Department of Dairy and Food Industry; Iowa State University; Ames Iowa
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference13 articles.
1. Characterization of the reversion flavor of soybean oil
2. Flavor and oxidative stability of some linolenate-containing oils
3. Partial Characterization of the Flavors of Oxidized Butteroil
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1. Cold pressed soybean oil;Cold Pressed Oils;2020
2. A high-throughput system for screening high diacetyl-producing lactic acid bacteria in fermented milk in 96-well microplates;Journal of Food Measurement and Characterization;2019-11-11
3. Flavors of Palm Oil;Handbook of Fruit and Vegetable Flavors;2010-07-21
4. Oil Purification;Fats and Oils Handbook;1998
5. Oxidized Flavor Compounds in Edible Oils;Developments in Food Science;1992
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