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pro vyhledávání: '"Daisuke Isaka"'
Autor:
Kanji Aoyagi, Shunji Kato, Daisuke Isaka, Yoshinori Sekiguchi, Yurika Otoki, Hidetaka Uehara, Kiyotaka Nakagawa
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101074- (2024)
As known for quite a long time now, even saturated fatty acids can be oxidized at high temperatures to produce unique aroma compounds, such as 2-alkanones and lactones. Hydroperoxide positional isomers with a hydroperoxy group at the 2-, 3-, 4-, or 5
Externí odkaz:
https://doaj.org/article/b1415326e3034b12b8da36ce658e638d
Autor:
Kanji Aoyagi, Shunji Kato, Daisuke Isaka, Yoshinori Sekiguchi, Yurika Otoki, Hidetaka Uehara, Kiyotaka Nakagawa
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101131- (2024)
Externí odkaz:
https://doaj.org/article/a44ce494243548cf8e5bb042bc485643