Oxidation mechanisms in real food emulsions: oil-water partition coefficients of selected volatile off-flavor compounds in mayonnaise
1999
Jacobsen, C. | Meyer, A.S. | Adler-Nissen, A.
AGROVOC Keywords
Bibliographic information
Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung (Germany)
Volume
208
Issue
5-6
ISSN
1431-4630
Pagination
pp. 317-327
Other Subjects
Compuesto volatil; Oxidacion; Compose volatil; Defaut de flaveur
Language
English
Note
Summary (En)
Translated Title
[Oxidationsmechanismen in Lebensmittelemulsionen: Oel-Wasser Trennungs-Koeffizienten von fluechtigen Fremdaroma-Verbindungen in Mayonnaise]
Type
Summary
2002-08-15
AGRIS AP
Data Provider
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