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4The changes in the volatile aldehydes formed during the deep-fat frying process, Journal of Food Science and Technology Photosensitized oxidation of methyl linoleate monohydroperoxides: Hydroperoxy cyclic peroxides, dihydroperoxides, keto esters and volatile thermal decomposition products, Lipids Comparison of SPME Versus SAFE Processes for the Analysis of Flavor Compounds in Watermelon Juice, Food Analytical Methods Detoxification of Carbonyl Compounds by Carbonyl Reductase in Neurodegeneration, The Benefits of Natural Products for Neurodegenerative Diseases