Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid-Reference-Cited by-同舟云学术

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Published:1987-04 Issue:4 Volume:184 Page:277-282
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Ullrich Frank,Grosch Werner

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/BF01027663.pdf

Reference28 articles.

1. Badings HT (1970) Ned Melk-Zuiveltijdschr 24:147

2. Forss DA (1973) Prog Chem Fats Other Lipids 13:177

3. Frankel EN (1980) Prog Lipid Res 19:1

4. Grosch W (1982) Lipid degradation products and flavour. In: Morton ID, MacLeod AJ (eds) Food flavours, Part A. Elsevier Scientific Publ, Amsterdam, p 325

5. Grosch W (1986) Reactions of hydroperoxides-products of low molecular weight. In: Chan HWS (ed) Autoxidation of unsaturated lipids. Academic Press, London, p 95

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