Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200°C

Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200°C

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Veröffentlicht in:Journal of agricultural and food chemistry 1993, Vol.41 (9), p.1467-1470
Hauptverfasser: TAE YUNG CHUNG, EISERICH, J. P, SHIBAMOTO, T
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Sprache:eng
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Biological and medical sciences
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
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container_end_page 1470
container_issue 9
container_start_page 1467
container_title Journal of agricultural and food chemistry
container_volume 41
creator TAE YUNG CHUNG
EISERICH, J. P
SHIBAMOTO, T
description
doi_str_mv 10.1021/jf00033a022
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ispartof Journal of agricultural and food chemistry, 1993, Vol.41 (9), p.1467-1470
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1520-5118
language eng
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source ACS Publications
subjects Biological and medical sciences
Fat industries
Food industries
Fundamental and applied biological sciences. Psychology
title Volatile compounds identified in headspace samples of peanut oil heated under temperatures ranging from 50 to 200°C
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