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 proceeding › Chapter › Academic

Original language	English
Title of host publication	Flavor Chemistry of Ethnic Foods
Editors	F. Shahidi, Chi-Tang Ho
Pages	219-228
Publication status	Published - 1999

Cite this

@inbook{63c5858a3fe94200b7f61363e16fd3df,

title = "The formation and release of odor active compounds during oxidation of vegetable oils",

author = "J.P. Roozen and P.A. Luning and M.A. Posthumus",

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",

}