Characterization and Quantification of Odor-Active Compounds in Unsaturated Fatty Acid/Conjugated Linoleic Acid (UFA/CLA)-Enriched Butter and in Conventional Butter during Storage and Induced Oxidation
- Journal Article
Journal / seriesJournal of Agricultural and Food Chemistry
Pages / Article No.
PublisherAmerican Chemical Society
SubjectButter; Aroma; Unsaturated fatty acids; Conjugated linoleic acids (CLA); Oxidation; Stable isotope dilution assay
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