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