Aroma modulation of vegetable oils—A review-Reference-Cited by-同舟云学术

Aroma modulation of vegetable oils—A review

Published:2019-03-01 Issue:9 Volume:60 Page:1538-1551
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Zhang Wencan¹^ORCID,Cao Xu²,Liu Shao Quan¹³

Affiliation:

1. Food Science and Technology Programme, Department of Chemistry, National University of Singapore, Singapore, Singapore;

2. Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore;

3. National University of Singapore (Suzhou) Research Institute, Suzhou, Jiangsu, China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2019.1579703

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4. Balagiannis, D. P., J. K. Parker, D. L. Pyle, N. Desforges, and D. S. Mottram. 2010. Modelling the generation of flavour in a real food system. In Blank, I., M. Wüst, and C. Yeretzian (eds.) Expression of multidisciplinary flavour science: Proceedings of the 12th Weurman Symposium. Zürcher Hochschule für Angewandte Wissenschaften, Wädenswil, Switzerland, 284–287.

5. Modelling the Maillard reaction during the cooking of a model cheese

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