Your browser doesn't support javascript.
loading
Evolution Analysis of Free Fatty Acids and Aroma-Active Compounds during Tallow Oxidation.
Song, Shiqing; Zheng, Feiting; Tian, Xiaoyan; Feng, Tao; Yao, Lingyun; Sun, Min; Shi, Lei.
Affiliation
  • Song S; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Zheng F; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Tian X; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Feng T; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Yao L; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Sun M; School of Perfume and Aroma Technology, Shanghai Institute of Technology, Shanghai 201418, China.
  • Shi L; Pudong New Area Agro-Technology Extension Center, Shanghai 201201, China.
Molecules ; 27(2)2022 Jan 06.
Article in En | MEDLINE | ID: mdl-35056666
Subject(s)
Key words
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Evolution, Molecular / Volatile Organic Compounds / Fats / Fatty Acids, Nonesterified / Flavoring Agents / Meat Products / Odorants Limits: Animals Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2022 Type: Article Affiliation country: China
Fulltext
Print
XML
PubMed Links
Search on Google

Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Evolution, Molecular / Volatile Organic Compounds / Fats / Fatty Acids, Nonesterified / Flavoring Agents / Meat Products / Odorants Limits: Animals Language: En Journal: Molecules Journal subject: BIOLOGIA Year: 2022 Type: Article Affiliation country: China