Density functional theory studies on the oleic acid thermal oxidation into volatile compounds

Oleic acid oxidation is one of the main sources of food flavor compounds. Volatile profiling was investigated using thermal desorption cryo-trapping combined with gas chromatography–mass spectrometry to analyze the volatile composition of oleic acid oxidation. A total of 43 volatile compounds, inclu...

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Detalles Bibliográficos
Autores principales: Xiao, Lin, Wang, Shang, Wang, Yi, Wang, Binchen, Ji, Chaofan, Lin, Xinping, Liang, Huipeng, Zhang, Sufang, Xu, Xianbing, Dong, Liang
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534075/
https://www.ncbi.nlm.nih.gov/pubmed/37780285
http://dx.doi.org/10.1016/j.fochx.2023.100737

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10534075/
https://www.ncbi.nlm.nih.gov/pubmed/37780285
http://dx.doi.org/10.1016/j.fochx.2023.100737

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