Volatile odorous compounds responsible for metallic, fishy taint formed in butterfat by selective oxidation-Reference-Cited by-同舟云学术

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Volatile odorous compounds responsible for metallic, fishy taint formed in butterfat by selective oxidation

Published:1977-11 Issue:11 Volume:28 Page:1010-1018
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Swoboda Peter A. T.,Peers Kenneth E.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference18 articles.

1. ; Chemy Ind., 1975, 214.

2. ; Chemy Ind., 1976, 160.

3. Metallic odour caused by vinyl ketones formed in the oxidation of butterfat. the identification of octa-1,cis-5-dien-3-one

4. Thermal decomposition of individual positional isomers of methyl linoleate hydroperoxide: Evidence of carbon-oxygen bond scission

5. Preparation of Carbonyl-Free Solvents

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