|Title of host publication||Flavor Chemistry of Ethnic Foods|
|Editors||F. Shahidi, Chi-Tang Ho|
|Publication status||Published - 1999|
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 proceeding › Chapter
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