The formation and release of odor active compounds during oxidation of vegetable oils

J.P. Roozen, P.A. Luning, M.A. Posthumus

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationFlavor Chemistry of Ethnic Foods
EditorsF. Shahidi, Chi-Tang Ho
Pages219-228
Publication statusPublished - 1999

Cite this

Roozen, J. P., Luning, P. A., & Posthumus, M. A. (1999). The formation and release of odor active compounds during oxidation of vegetable oils. In F. Shahidi, & C-T. Ho (Eds.), Flavor Chemistry of Ethnic Foods (pp. 219-228)