Flavor thresholds of unbranched isomeric nonenals
- 1 March 1971
- journal article
- Published by Wiley in Journal of Oil & Fat Industries
- Vol. 48 (3) , 143
- https://doi.org/10.1007/bf02545738
Abstract
No abstract availableKeywords
This publication has 3 references indexed in Scilit:
- Iso‐linoleic acids responsible for the formation of the hardening flavorJournal of Oil & Fat Industries, 1967
- Components of the hardening flavor present in hardened linseed oil and soybean oilJournal of Oil & Fat Industries, 1965
- Relationship between molecular structure and flavor perceptibility of aliphatic aldehydesJournal of Oil & Fat Industries, 1964