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European Food Research and Technology

Volumn 210, Issue 4, 2000, Pages 258-262

Aroma compounds of oxidised sunflower oil and its oil-in-water emulsion: Volatility and release under mouth conditions

(2) Van Ruth, Saskia M a,b Roozen, Jacques P a

a WAGENINGEN UNIVERSITY (Netherlands)

b UNIVERSITY COLLEGE CORK (Ireland)

Author keywords

Emulsion; Lipid oxidation; Release; Sunflower oil; Volatiles

Indexed keywords

EID: 0000737226 PISSN: 14382377 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/s002179900071 Document Type: Article

Times cited : (37)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.