Hept-cis-4-enal and its contribution to the off-flavour in cold stored cod
Author:
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Reference37 articles.
1. C.R.C. Crit. Rev. Fd Technol. 1971, p. 355.
2. Fishy flavour in dairy products: II. The volatile compounds associated with fishy flavour in butterfat
3. Some carbonyl flavor compounds of oxidized soybean and linseed oils
4. 2-trans,4-cis,7-cis-Decatrienal, the fishy off-flavor occurring in strongly autoxidized oils containing linolenic acid or ω 3,6,9, etc., fatty acids
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