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Formation of butter flavor from triglycerides containing hydroxyl fatty acids

1989

Nakamura, T. (Tohoku Univ., Sendai (Japan). Faculty of Agriculture) | Usuki, R. | Kaneda, T.

AGROVOC Keywords
aroma beurre butter butter oil calentamiento chauffage flaveur flavour fraccionamiento fractionation fractionnement grasa oleosa de mantequilla heating huile de beurre lactonas lactone lactones mantequilla triglyceride triglycerides
Bibliographic information
Volume 38 Issue 3 ISSN 0385-0218
Pagination
pp. 89-94
Other Subjects
Trigliceridos; Acide gras/ compose hydroxyle; Acidos grasos/ compuestos de hidroxilo; Fatty acids/ hydroxy compounds
Language
Japanese
Note
2 tables; 6 fig.; 13 ref.; Summaries (En, Ja)
Type
Summary
1992-08-15
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