Importance of Non-Triacylglycerols to Flavor Quality of Edible Oils

Book chapter

Open access

Fereidoon Shahidi, Fayez Hamam and M. Ahmad / Khan

Food lipids : chemistry, flavor, and texture

American Chemical Society

2005

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https://doi.org/10.1021/bk-2005-0920.ch001View

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Title: Importance of Non-Triacylglycerols to Flavor Quality of Edible Oils
Creators - without role: Fereidoon Shahidi - Memorial University of Newfoundland
Fayez Hamam - Memorial University of Newfoundland
M. Ahmad / Khan
Publication Details: Food lipids : chemistry, flavor, and texture
Publisher: American Chemical Society; Washington, DC
Identifiers: 9911554808331
Academic Unit: Taif University
Language: English
Resource Type: Book chapter