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Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
Open Access
New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes
Anatoliy Bezysov
Anatoliy Bezysov
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Bezysov, Anatoliy
,
Halyna Dubova
Halyna Dubova
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Dubova, Halyna
and
Nataliya Rogova
Nataliya Rogova
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Rogova, Nataliya
Dec 22, 2015
Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
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Published Online:
Dec 22, 2015
Page range:
15 - 26
DOI:
https://doi.org/10.1515/aucft-2015-0011
Keywords
flavor
,
oxidation
,
fatty acids
,
enzymes
© 2015 Anatoliy Bezysov et al., published by De Gruyter Open
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
