✦ LIBER ✦

The relationship between alkyl furans and the reversion flavor of soybean oil

✍ Scribed by S. S. Chang; R. G. Krishnamurthy; B. R. Reddy

Book ID: 112781064
Publisher: Springer-Verlag
Year: 1967
Tongue: English
Weight: 135 KB
Volume: 44
Category: Article
ISSN: 0003-021X
DOI: 10.1007/bf02558180

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

The relationship between the oxidative p

The relationship between the oxidative polymers of soybean oil and flavor reversion

✍ S. S. Chang; F. A. Kummerow 📂 Article 📅 1954 🏛 Springer-Verlag 🌐 English ⚖ 627 KB

The synthesis of 2-(2-pentenyl) furans a

The synthesis of 2-(2-pentenyl) furans and their relationship to the reversion flavor of soybean oil

✍ M. S. Smagula; Chi-Tang Ho; S. S. Chang 📂 Article 📅 1979 🏛 Springer-Verlag 🌐 English ⚖ 267 KB

Characterization of the reversion flavor

Characterization of the reversion flavor of soybean oil

✍ S. S. Chang; K. M. Brobst; H. Tai; C. E. Ireland 📂 Article 📅 1961 🏛 Springer-Verlag 🌐 English ⚖ 461 KB

The synthesis of 2-(1-Pentenyl) furan an

The synthesis of 2-(1-Pentenyl) furan and its relationship to the reversion flavor of soybean oil

✍ Chi-Tang Ho; Michael S. Smagula; Stephen S. Chang 📂 Article 📅 1978 🏛 Springer-Verlag 🌐 English ⚖ 370 KB

Identification of 2-Pentyl Furan in Fats

Identification of 2-Pentyl Furan in Fats and Oils and Its Relationship to the Reversion Flavor of Soybean Oil

✍ R. G. KRISHNAMURTHY; T. H. SMOUSE; B. D. MOOKHERJEE; B. R. REDDY; STEPHEN S. CHA 📂 Article 📅 1967 🏛 Institute of Food Technologists 🌐 English ⚖ 330 KB

A systematic characterization of the rev

A systematic characterization of the reversion flavor of soybean oil

✍ Thomas H. Smouse; Stephen S. Chang 📂 Article 📅 1967 🏛 Springer-Verlag 🌐 English ⚖ 728 KB