B-Carotene biotransformation to obtain aroma compounds
Carotenoids are important constituents of food due to their color and because their degradation products generate important volatile compounds in foods. Aroma compounds derived from carotenoids are widely distributed in nature, and they are precursors of many important aromas in foo...
Wedi'i Gadw mewn:
| Cyhoeddwyd yn: | Ciência e Tecnologia de Alimentos |
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| Prif Awduron: | , |
| Fformat: | Artigo |
| Iaith: | Inglês |
| Cyhoeddwyd: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| Pynciau: | |
| Mynediad Ar-lein: | https://www.redalyc.org/articulo.oa?id=395940101039 |
| Tagiau: |
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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