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Publikováno v: Food Technology and Biotechnology, Vol 42, Iss 4, Pp 327-336 (2004)
Food Technology and Biotechnology
Volume 42
Issue 4
Ciência Vitae
Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
Scopus-Elsevier
CIÊNCIAVITAE

Lipids are an important source of aroma compounds. In foods, lipids are degraded or modified by enzymatic activities that are originally present in the raw materials or that develop later due to the growth of microorganisms. Mimicking these natural p

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