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New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes Cover

New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes

Acta Universitatis Cibiniensis. Series E: Food Technology
Volume 19 (2015): Issue 2 (December 2015)
By:
Open Access
|Dec 2015

References

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DOI: https://doi.org/10.1515/aucft-2015-0011 | Journal eISSN: 2344-150X | Journal ISSN: 2344-1496
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Language: English
Page range: 15 - 26
Published on: Dec 22, 2015
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 times per year
Keywords:
flavor,
oxidation,
fatty acids,
enzymes
Related subjects:
Industrial chemistry,
Industrial chemistry, other,
Food science and technology

© 2015 Anatoliy Bezysov, Halyna Dubova, Nataliya Rogova, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

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