摘要 : The impact of processing on nonenzymatic antioxidant degradation and lipid oxidation leading to off-flavor development in potato flakes during storage was investigated.Lipoxygenase activity measurements in parallel with the analys... 展开
作者 | VlRGINIE GOSSET CORNELIA GOBEL GAELLE LAINE |
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作者单位 | |
期刊名称 | 《Journal of Agricultural and Food Chemistry》 |
总页数 | 8 |
语种/中图分类号 | 英语 / S13 |
关键词 | Antioxidants hexanal lipid oxidation off-flavors potato flakes processing |
馆藏号 | N2007EPST0002165 |