The effects of selected aldehydes, ketones and carboxylic acids on off-flavours in water

Autor:	Thorbjörn Andersson, Gunnar Forsgren, Tim Nielsen
Rok vydání:	2005
Předmět:	chemistry.chemical_classification Hexanoic acid chemistry.chemical_compound Octanal Ketone chemistry Carboxylic acid Organic chemistry Aldehyde Hexanal Industrial and Manufacturing Engineering Food Science
Zdroj:	International Journal of Food Science and Technology. 40:993-1004
ISSN:	1365-2621 0950-5423
DOI:	10.1111/j.1365-2621.2005.01033.x
Popis:	The effects of selected aldehydes, ketones and carboxylic acids on the development of off-flavours in water were studied. Combinations of hexanal, octanal, 2-octanone, 5-nonanone, hexanoic acid and ...
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d81b883e5613d92beb5e719ed03181c6 https://doi.org/10.1111/j.1365-2621.2005.01033.x Zobrazit plný text záznamu Plný text