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8Evaluation of Important Odorants in Foods by Dilution Techniques, Flavor Chemistry Sensory and flavor profiles as a means of assessing freshness of hake (Merluccius merluccius) during ice storage, European Food Research and Technology Furan fatty acids in butter and butter oil, Zeitschrift f??r Lebensmittel-Untersuchung und Forschung Fishy and hay-like off-flavours of dry spinach, Zeitschrift f??r Lebensmitteluntersuchung und -Forschung A Hay-like off-flavour of dry parsley, Zeitschrift f??r Lebensmitteluntersuchung und -Forschung A Stability of furanoid fatty acids in soybean oil, Journal of the American Oil Chemists' Society The impact of furanoid fatty acids and 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil, Journal of the American Oil Chemists' Society Impact of 3-methylnonane-2,4-dione on the flavor of oxidized soybean oil, Journal of the American Oil Chemists' Society