Flavor score correlation with pentanal and hexanal contents of vegetable oil
- 1 February 1978
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 55 (2), 252-256
- https://doi.org/10.1007/bf02676935
Abstract
No abstract availableThis publication has 12 references indexed in Scilit:
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- Pentane from thermal decomposition of lipoxidase‐derived productsLipids, 1967
- A systematic characterization of the reversion flavor of soybean oilJournal of Oil & Fat Industries, 1967
- A gas chromatographic method for measuring rancidity in vegetable oilsJournal of Oil & Fat Industries, 1966
- 3‐cis‐hexenal, the “Green” reversion flavor of soybean oilJournal of Oil & Fat Industries, 1961