DocumentCode :
5597
Title :
Study of volatile compound formation in oxidized lipids and volatile compound retention in processed orange juice
Author :
David B Min استاد راهنما
University :
OhioLINK ETD
Grade :
دكتري
Major :
Doctor of Philosophy )Ohio State University, Food Science and Nutrition(
Number of pages :
0
Publish Date :
2003
Keyword :
volatiles , flavor , High Pressure Processingi , singlet oxygen , Solid phase microextraction
Note :
01
Language :
انگليسي
Link To Document :
https://search.ricest.ac.ir/dl/search/defaultta.aspx?DTC=17&DC=5597
