Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid
- 1 April 1987
- journal article
- conference paper
- Published by Springer Nature in Zeitschrift für Lebensmittel-Untersuchung und Forschung
- Vol. 184 (4), 277-282
- https://doi.org/10.1007/bf01027663
Abstract
No abstract availableKeywords
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