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Action of tocopherol-type compounds in directing reactions forming flavor compounds in autoxidizing fish oils.

1989

Karahadian C. | Lindsay R.C.

AGROVOC Keywords
aceites de pescado bacalao cabillaud cation cationes cations cobre cod compuestos del sabor copper cuivre fish oils flavour compounds huile de poisson menhaden metal metales metals odeur olor oxidation oxydation smell tocoferoles tocopherol tocopherols
Bibliographic information
Volume 66 ISSN 0003-021X
Pagination
v.1295-1301(9)
Other Subjects
Oxidacion; Compose de la flaveur
Language
English
Note
references. AVAILABILITY: US (DNAL 307.8 J82).
Type
Journal Article; Journal Part
Source
Journal-of-the-American-Oil-Chemists'-Society (USA). (Sep 1989). v. 66(9) p. 1295-1301.
Corporate Author
University of Wisconsin-Madison, Madison, WI
2012-11-15
AGRIS AP
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