Lipoxygenase generation of specific volatile flavor carbonyl compounds in fish tissues
- 28 February 1989
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 37 (2), 279-286
- https://doi.org/10.1021/jf00086a001
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Lipoxygenase‐Catalyzed Oxidation of N‐6 and N‐3 Polyunsaturated Fatty Acids: Relevance to and Activity in Fish TissueJournal of Food Science, 1986
- Further analysis of the volatile components of frozen cold stored cod and the influence of these on flavourJournal of the Science of Food and Agriculture, 1977