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Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Volumn 184, Issue 4, 1987, Pages 277-282

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

(2) Ullrich, Frank a Grosch, Werner a

a DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 34250103394 PISSN: 00443026 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/BF01027663 Document Type: Article

Times cited : (591)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.