Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen. | J Agric Food Chem;48(2): 193-7, 2000 Feb. | MEDLINE

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Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen.

Zhou, A; McFeeters, R F; Fleming, H P.

Affiliation

Zhou A; Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624, USA.

J Agric Food Chem ; 48(2): 193-7, 2000 Feb.

Article in En | MEDLINE | ID: mdl-10691615

Subject(s)

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Collection: 01-internacional Database: MEDLINE Main subject: Oxygen / Cucumis sativus / Aldehydes / Odorants Language: En Journal: J Agric Food Chem Year: 2000 Document type: Article Affiliation country:

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Collection: 01-internacional Database: MEDLINE Main subject: Oxygen / Cucumis sativus / Aldehydes / Odorants Language: En Journal: J Agric Food Chem Year: 2000 Document type: Article Affiliation country: