Literature DB >> 20285641

Flavour reversion in hydrogenated linseed oil; the relation of iso-linoleic acid to flavour deterioration.

H W LEMON.   

Abstract

Entities:  

Keywords:  ACID/linoleic

Mesh：

Substances：

Year:  1947        PMID： 20285641     DOI： 10.1139/cjr47f-007

Source DB:  PubMed          Journal:  Can J Res


× No keyword cloud information.
  2 in total

1.  Iso-linoleic acids responsible for the formation of the hardening flavor.

Authors:  J G Keppler; M M Horikx; P W Meijboom; W H Feenstra
Journal:  J Am Oil Chem Soc       Date:  1967-09       Impact factor: 1.849

2.  A systematic characterization of the reversion flavor of soybean oil.

Authors:  T H Smouse; S S Chang
Journal:  J Am Oil Chem Soc       Date:  1967-08       Impact factor: 1.849
  2 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.