Work

Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid

Year: 1987

Type: article

Source: European Food Research and Technology

DOI: 10.1007/bf01027663

Authors: Frank Ullrich, Werner Grosch

Institution: Leibniz-Institute for Food Systems Biology at the Technical University of Munich

Language: English

Topic: Edible Oils Quality and Analysis

Subfield: Organic Chemistry

Field: Chemistry

Domain: Physical Sciences

Open Access status: closed

OpenAlex ID: W141527793

FWCI: 11.79

Cites: 26

Cited by: 571

Related to: 10