Flavour Deterioration of Soya‐bean Oil: Identification of Intense Odour Compounds Formed during Flavour Reversion
Author:
Affiliation:
1. Deutsche Forschungsanstalt für Lebensmittelchemie, Garching
Publisher
Wiley
Subject
General Medicine
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/lipi.19880900902
Reference25 articles.
1. Beitrag zum Problem der Geschmacksreversion des Sojaöls
2. A systematic characterization of the reversion flavor of soybean oil
3. 3-cis-hexenal, the “Green” reversion flavor of soybean oil
4. Identification of 2-Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil
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