New Methods Of Plant Selection For Food Aroma Recovery Aided By Oxidation Processes
This paper presents a novel approach to the selection of plants to restore the lost aroma based on the oxidation processes. The predisposition of raw material components to lipid oxidation is the basis of selection criteria. It was determined that the content of unsaturated fatty acids in the lipid...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Sciendo
2015-12-01
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| Series: | Acta Universitatis Cibiniensis. Series E: Food Technology |
| Subjects: | |
| Online Access: | https://doi.org/10.1515/aucft-2015-0011 |