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 proceedingChapterAcademic

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)
Roozen, J.P. ; Luning, P.A. ; Posthumus, M.A. / The formation and release of odor active compounds during oxidation of vegetable oils. Flavor Chemistry of Ethnic Foods. editor / F. Shahidi ; Chi-Tang Ho. 1999. pp. 219-228
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note = "New York:Kluwer Academic/Plenum publishers",
year = "1999",
language = "English",
pages = "219--228",
editor = "F. Shahidi and Chi-Tang Ho",
booktitle = "Flavor Chemistry of Ethnic Foods",

}

Roozen, JP, Luning, PA & Posthumus, MA 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.

The formation and release of odor active compounds during oxidation of vegetable oils. / Roozen, J.P.; Luning, P.A.; Posthumus, M.A.

Flavor Chemistry of Ethnic Foods. ed. / F. Shahidi; Chi-Tang Ho. 1999. p. 219-228.

Research output: Chapter in Book/Report/Conference proceedingChapterAcademic

TY - CHAP

T1 - The formation and release of odor active compounds during oxidation of vegetable oils

AU - Roozen, J.P.

AU - Luning, P.A.

AU - Posthumus, M.A.

N1 - New York:Kluwer Academic/Plenum publishers

PY - 1999

Y1 - 1999

M3 - Chapter

SP - 219

EP - 228

BT - Flavor Chemistry of Ethnic Foods

A2 - Shahidi, F.

A2 - Ho, Chi-Tang

ER -

Roozen JP, Luning PA, Posthumus MA. The formation and release of odor active compounds during oxidation of vegetable oils. In Shahidi F, Ho C-T, editors, Flavor Chemistry of Ethnic Foods. 1999. p. 219-228