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Lipids in food flavors
ACS symposium series, 558
Ho, Chi-Tang
;
Hartman, Thomas G
, 1994
Link:
https://pubs.acs.org/doi/book/10.1021/bk-1994-0558
RT T1
Lipids in food flavors
UL https://suche.suub.uni-bremen.de/peid=acs-00831744&Exemplar=1&LAN=DE A1 Ho, Chi-Tang A1 Hartman, Thomas G PB American Chemical Society YR 1994 NO 1 Online-Ressource (1 S.) T3 ACS symposium series, 558 SN 9780841214576 K1 Flavor K1 Lipids K1 Food K1 Active oxygen K1 Lipoxygenases K1 Maillard reaction K1 Volatile organic compounds K1 Garlic K1 Beef K1 Milkfat K1 Dairy products K1 Aromatic compounds K1 Potatoes K1 Tomato products K1 Flour K1 Pinto bean K1 Lamb (Meat) K1 Cooking (Alligator meat) K1 Lipids in human nutrition K1 Fatty acids K1 Fish oils K1 Omega-3 fatty acids K1 Lard K1 Plant cell culture K1 Canola oil K1 Gas chromatography K1 Olive oil K1 Flavoring Agents K1 Taste K1 Singlet Oxygen K1 Maillard Reaction K1 Models, Chemical K1 Aldehydes K1 Food Analysis K1 Temperature K1 Volatile Organic Compounds K1 Red Meat K1 Milk K1 Dairy Products K1 Food Storage K1 Solanum tuberosum K1 Lycopersicon esculentum K1 Odorants K1 Phaseolus K1 Food Packaging K1 Meat K1 Fish Oils K1 Fatty Acids, Omega-3 K1 Dietary Fats K1 Plant Cells K1 Canola Oil K1 Chromatography, Gas K1 Antioxidants K1 Olive Oil K1 TECHNOLOGY & ENGINEERING / Food Science / Chemistry & Biotechnology LK http://dx.doi.org/https://pubs.acs.org/doi/book/10.1021/bk-1994-0558 DO https://pubs.acs.org/doi/book/10.1021/bk-1994-0558 SF ELIB - SuUB Bremen
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