Reactions of oxidized lipids with protein. Part 13. Autoxidation of hexanal in presence of nonlipidic components
Author:
Publisher
Wiley
Subject
Food Science
Reference22 articles.
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4. Einfluß der Lipidveränderungen auf den Geschmack und das Aroma von Lebensmitteln;Food / Nahrung;1990
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