Modeling the Sensory Impact of Defined Combinations of Volatile Lipid Oxidation Products on Fishy and Metallic Off-Flavors-Reference-Cited by-同舟云学术

Modeling the Sensory Impact of Defined Combinations of Volatile Lipid Oxidation Products on Fishy and Metallic Off-Flavors

Published:2004-02-21 Issue:6 Volume:52 Page:1635-1641
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Venkateshwarlu Gudipati¹,Let Mette B.¹,Meyer Anne S.¹,Jacobsen Charlotte¹

Affiliation:

1. Department of Seafood Research, Danish Institute for Fisheries Research, DK-2800 Lyngby, Denmark, and Food Biotechnology and Engineering Group, Biocentrum-DTU, Technical University of Denmark, DK-2800 Lyngby, Denmark

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0351321

Reference24 articles.

1. Review. Recent advances in lipid oxidation

2. Sensory impact of lipid oxidation in complex food systems

3. Frankel, E. N.Lipid Oxidation; The Oily Press: Dundee, Scotland, 1998; pp 99−114.

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