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Hexanal Formation via Lipid Oxidation as a Function of Oxygen Concentration: Measurement and Kinetics

✍ Scribed by C.M. KOELSCH; T.W. DOWNES; T.P. LABUZA

Book ID: 108817093
Publisher: Institute of Food Technologists
Year: 1991
Tongue: English
Weight: 601 KB
Volume: 56
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1991.tb05389.x

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