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6Volatile components from trilinolenin heated in air1, Journal of the American Oil Chemistsu2019 Society Action of Tocopherol-Type Compounds in Directing Reactions Forming Flavor Compounds in Autoxidizing Fish Oils, Journal of the American Oil Chemistsu2019 Society Autoxidation of polyunsaturated fatty compounds in mackerel oil: Formation of 2,4,7-decatrienals, Journal of the American Oil Chemists Society Evaluation of compounds contributing characterizing fishy flavors in fish oils, Journal of the American Oil Chemistsu2019 Society 2-trans,4-cis,7-cis-Decatrienal, the fishy off-flavor occurring in strongly autoxidized oils containing linolenic acid or ?? 3,6,9, etc., fatty acids, Journal of the American Oil Chemists Society Evidence that Polyunsaturated Aldehydes of Diatoms are Repellents for Pelagic Crustacean Grazers, Aquatic Ecology