Effect of α-Tocopherol on Lactone Formation in Marbled Beef and Changes in Lactone Volatility during Storage
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1750-3841.2012.02694.x/fullpdf
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5. Factors affecting the formation of 10-hydroxystearic acid from oleic acid by a ruminal strain of Enterococcus faecalis;Hudson;Appl Microbiol Biotechnol,1996
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