New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

Data publikacji: 22 gru 2015

Zakres stron: 15 - 26

DOI: https://doi.org/10.1515/aucft-2015-0011

Słowa kluczowe

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.