Hexanal as a Predictor of Development of Oxidation Flavor in Cured and Uncured Deli Meat Products as Affected by Natural Antioxidants

por Bak, Kathrine Holmgaard, Richards, Mark P.
Publicado 2021

Development of Volatile Compounds during Hydrolysis of Porcine Hemoglobin with Papain

por Bak, Kathrine Holmgaard, Petersen, Mikael Agerlin, Lametsch, René, Hansen, Erik T., Ruiz-Carrascal, Jorge
Publicado 2018