Components of the hardening flavor present in hardened linseed oil and soybean oil
- 1 March 1965
- journal article
- research article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 42 (3) , 246-249
- https://doi.org/10.1007/bf02541140
Abstract
No abstract availableKeywords
This publication has 24 references indexed in Scilit:
- Separation of unsaturated dinitrophenylhydrazones into classesRecueil des Travaux Chimiques des Pays-Bas, 1963
- Eine neue Methode zur Darstellung von CarbonylverbindungenEuropean Journal of Inorganic Chemistry, 1961
- Analytical applications of a celite/dinitrophenylhydrazine columnRecueil des Travaux Chimiques des Pays-Bas, 1959
- The separation and identification of normal aliphatic aldehydes and methyl ketonesRecueil des Travaux Chimiques des Pays-Bas, 1954
- Veilchenriechstoffe. 51. Mitteilung. Zur Konstitution von Nonadien‐(2, 6)‐ol‐(1) und Nonadien‐(2, 6)‐al‐(1)Helvetica Chimica Acta, 1952
- The Synthesis of Some 4-Alken-1-ols1Journal of the American Chemical Society, 1950
- The Synthesis of a Geometrical Isomer of Pellitorine1,2Journal of the American Chemical Society, 1950
- 347. Stereochemical studies of olefinic compounds. Part III. Ring scission of 3-halogeno-2-alkyltetrahydrofurans as a route to alk-3-en-1-ols of known configuration and as a method of chain extension by four methylene groupsJournal of the Chemical Society, 1950
- The Preparation of the Six n-Octynoic AcidsJournal of the American Chemical Society, 1949
- FLAVOUR REVERSION IN HYDROGENATED LINSEED OIL: I. THE PRODUCTION OF AN ISOMER OF LINOLEIC ACID FROM LINOLENIC ACIDCanadian Journal of Research, 1944