Retro-Aldol Related Degradations of 2,4-Decadienal in the Development of Staling Flavors In Fried Foods-Reference-Cited by-同舟云学术

Retro-Aldol Related Degradations of 2,4-Decadienal in the Development of Staling Flavors In Fried Foods

Published:1987-09 Issue:5 Volume:52 Page:1186-1190
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

JOSEPHSON DAVID B.,LINDSAY ROBERT C.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1987.tb14040.x/fullpdf

Reference40 articles.

1. K. Bauer, and D. Garbe, 1985 . Common Fragrance and Flavor Materials . VCH Verlagsgesellschaft, Weinheim, Germany, p.25 .

2. POULTRY PRODUCT QUALITY. Carbonyl Composition and Organoleptic Evaluation of Mechanically Deboned Poultry Meat

3. Lipid oxidation

4. D.E.F. Gracey, R.L. Barker, A.J. Irwin, P. Pipasts, and E. Leiska, 1985 . Chemical equilibria of beer flavour stability . Inst. of Brewing. London, AustraliaandNew Zealandsection. Proceedings of the Convention 1984, p.50 .

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