Flavor Components in Edible Fats and Oils-Reference-Cited by-同舟云学术

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Flavor Components in Edible Fats and Oils

Published:1999 Issue:10 Volume:48 Page:1133-1140,1201
ISSN:1341-8327
Container-title:Journal of Japan Oil Chemists' Society
language:
Short-container-title:J. Jpn. Oil Chem. Soc.

Author:

ENDO Yasushi

Publisher

Japan Oil Chemists' Society

Cited by 3 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effects of high-frequency pulse continuous heating of soybean slurry on lipoxygenase activity and quality of soymilk;Nippon Shokuhin Kagaku Kogaku Kaishi;2024-06-15

2. Comparison of Odor Compounds Analyzed by Automatic Dynamic Headspace GC/MS System and Sensory Score from Thermal-Deteriorated Edible Oil;Japan Journal of Food Engineering;2014

3. Sesame Seed Oil;Gourmet and Health-Promoting Specialty Oils;2009

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