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Contribution of lipid Oxidation and Degradation to the Formation of Aroma Compounds in Animal-derived Foods
Contribution of lipid Oxidation and Degradation to the Formation of Aroma Compounds in Animal-derived Foods
2016
Wu Na
Wang Xichang
Tao Ningping
Ni Yiqun
Wu Rui
Keywords:
Aroma
Food science
Chemical substance
Operations research
Engineering
Library science
Degradation (geology)
lipid oxidation
Correction
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