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Handbook of Fruit and Vegetable Flavors, 2010, p.1033-1049
2010
Link zum Volltext
Crystallization of Lipids, 2018, p.241-262
2018
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Crystallization of Lipids, 2018, p.323-352
2018
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- Canola Oil Flavor
- Chemical Composition
- Crystallization Behavior
- Edible Applications
- Edible Lipids
- Elastic Crystalline Network
- Equilibrium Solid Fat Content
- Hard Stearin
- High-Intensity Acoustic Waves
- High-Intensity Ultrasound
- High‐intensity Acoustic Waves
- High‐intensity Ultrasound
- Lipid Crystallization
- Lipid Oxidation Extent - Common Practice Determining Flavor Quality Of Food
- Lipid Oxidation Extent ‐ Common Practice Determining Flavor Quality Of Food
- Lipid Sonocrystallization
- Milk Fat
- Off-Flavors Generated As Consequence Of Oxidation - Masking Desired Bland Flavor Of Canola Oil
- Off‐flavors Generated As Consequence Of Oxidation ‐ Masking Desired Bland Flavor Of Canola Oil
- Polymorphic Behavior
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