Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Stefan Klaußnitzer"'
Publikováno v:
Molecules, Vol 26, Iss 4, p 1104 (2021)
Lipid oxidation and the resulting volatile organic compounds are the main reasons for a loss of food quality. In addition to typical compounds, such as alkanes, aldehydes and alcohols, methyl ketones like heptan-2-one, are repeatedly described as aro
Externí odkaz:
https://doaj.org/article/1d8320a4d1bf40e9a90eb8c5f909a4a8
Publikováno v:
Lebensmittelchemie. 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f68e4ab751e5d93aff3b88017b71eb70
https://doi.org/10.1002/lemi.202158078
https://doi.org/10.1002/lemi.202158078
Publikováno v:
Lebensmittelchemie. 75
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6a477ee3d7194174dd7f122d8d5a92b
https://doi.org/10.1002/lemi.202157010
https://doi.org/10.1002/lemi.202157010