Oxidative generation of volatiles from linoleic acid in emulsions as a model for low fat foods.

J.P. Roozen, E.N. Frankel

Research output: Chapter in Book/Report/Conference proceedingConference paperAcademic

Original languageEnglish
Title of host publicationProc. of 1993 Food Preservation 2000 Conf.: Integrating processing, packaging, and consumer research, Vol.2, I.A. Taub, R. Bell (eds.). Science and Technology Corporation, Hampton, Viginia, USA
Pages659-670
Publication statusPublished - 1996

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