New Food Chemistry Data Have Been Reported by Investigators at Dalian Polytechnic University [Effects of Roasting Temperature and Time On Aldehyde Formation Derived From Lipid Oxidation In Scallop (Patinopecten Yessoensis) and the Deterrent ...]

Source :: Food Weekly News. February 10, 2022, 269
Publication Year :: 2022
Abstract: 2022 FEB 10 (VerticalNews) -- By a News Reporter-Staff News Editor at Food Weekly News -- Investigators discuss new findings in Chemistry - Food Chemistry. According to news reporting out [...]

Subjects :: Lipids -- Analysis
Technical institutes -- Analysis
Aldehydes -- Analysis
Oxidation-reduction reaction -- Analysis
Food/cooking/nutrition

Tools