Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids-Reference-Cited by-同舟云学术

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Enzymatic oxydation of linoleic acid: Formation of bittertasting fatty acids

Published:1977-09 Issue:3 Volume:164 Page:171-176
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Baur Christiane,Grosch Werner,Wieser Herbert,Jugel Harald

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01263025.pdf

Reference28 articles.

1. Rothe,M., Woelm,G.: Nahrung11, 149 (1967)

2. Sessa,D.J., Honig,D.H., Rackis,J.J.: Cereal Chem.46, 675 (1969)

3. Rohrlich,M., Benschke,H.: Chemiker-Z.75, 52 and 65 (1951)

4. Mohr, W.: Dissertation, Univ. München 1952

5. Diemair,W., Janecke,H., Idstein,J.: Stärke2, 243 (1950)

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