Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME)-Reference-Cited by-同舟云学术

Oxidatively Derived Volatile Compounds in Microencapsulated Fish Oil Monitored by Solid-phase Microextraction (SPME)

Published:2005-09 Issue:7 Volume:70 Page:c433-c440
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Jónsdóttir Rósa,Bragadóttir Margrét,Arnarson GudmundurÖRN

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2005.tb11465.x/fullpdf

Reference50 articles.

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2. Volatile oxidation products formed in crude herring oil under accelerated oxidative conditions

3. Solid phase microextraction of volatile oxidation compounds in oil-in-water emulsions

4. A comparison of solid-phase microextraction (SPME) fibres for measurement of hexanal and pentanal in cooked turkey

5. Encapsulation of Fish Oil by an Enzymatic Gelation Process Using Transglutaminase Cross-linked Proteins

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