[Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins].

Pokorný, J

[Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins]. [electronic resource] - Die Nahrung 1976 - 273-9 p. digital

Publication Type: Journal Article

0027-769X

10.1002/food.19760200307 doi


Amino Acids
Caseins
Cellulose
Chemical Phenomena
Chemistry
Fatty Acids, Unsaturated
Fish Products
Hot Temperature
Humans
Lysine
Odorants
Ovalbumin
Proteins
Taste--physiology
Time Factors