The importance of odourant synergy effects in understanding malodour problems in DHA and EPA products

Autor:	Ray Marsili, Charles Laskonis
Rok vydání:	2014
Předmět:	Control and Systems Engineering Chemistry Food science Pharmacology General Biochemistry Genetics and Molecular Biology Food Science
Zdroj:	Lipid Technology. 26:31-34
ISSN:	0956-666X
DOI:	10.1002/lite.201400009
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::28ba95a0168e58196769a1e1f1d21e73 https://doi.org/10.1002/lite.201400009 Zobrazit plný text záznamu Plný text