Volatile Profile and Flavor Characteristics of Ten Edible Oils
Author:
Affiliation:
1. Faculty of Bioresource Sciences, Akita Prefectural University, Akita, Akita, Japan
2. School of Tourism and Cuisine (School of Food Science and Engineering), Yangzhou University, Yangzhou, Jiangsu, P. R. China
Publisher
Informa UK Limited
Subject
Electrochemistry,Biochemistry (medical),Clinical Biochemistry,Spectroscopy,Biochemistry,Analytical Chemistry
Link
https://www.tandfonline.com/doi/pdf/10.1080/00032719.2020.1803896
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3. Aroma components of olive oil
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5. Characterisation of traditional Macedonian edible oils by their fatty acid composition and their volatile compounds
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