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