ODOR DETECTABILITY OF ALDEHYDES AND ALCOHOLS ORIGINATING FROM LIPID OXIDATION

被引：15

作者：

ERIKSSON, CE

LUNDGREN, B

VALLENTIN, K

机构：

[1] SWEDISH INST FOOD PRESERVATION RES,BIOCHEM SECT,S-40021 GOTEBORG 16,SWEDEN

[2] SWEDISH INST FOOD PRESERVATION RES,SENSORY EVAL SECT,S-40021 GOTEBORG,SWEDEN

来源：

CHEMICAL SENSES & FLAVOUR | 1976年 / 2卷 / 01期

关键词：

D O I：

10.1093/chemse/2.1.3

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：3 / 15

页数：13

共 13 条

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[8] IDENTIFICATION AND ORGANOLEPTIC EVALUATION OF COMPOUNDS IN DELICIOUS APPLE ESSENCE [J].

FLATH, RA ;

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GROSCH W., 1968, Z LEBENSMITTEL UNTER FORSCH, V137, P216

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