Formation of headspace volatiles by thermal decomposition of oxidized fish oilsvs. oxidized vegetable oils
Author:
Affiliation:
1. ; Department of Food Science and Technology; University of California; Davis California 95616
Publisher
Wiley
Subject
Organic Chemistry,General Chemical Engineering
Reference24 articles.
1. Odor and flavor compounds from lipids
2. Volatile lipid oxidation products
3. Review. Recent advances in lipid oxidation
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