Lampi, Anna-Maija <br/><br/>
Potential of faba bean lipase and lipoxygenase to promote formation of volatile lipid oxidation products in food models.  [electronic resource] 

 -  Food chemistry  May 2020 
 - 125982 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>1873-7072 
<br/><br/><label>Standard No.: </label>10.1016/j.foodchem.2019.125982  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Chromatography, Gas<br/>Food Analysis<br/>Humans<br/>Hydrogen-Ion Concentration<br/>Lipase--metabolism<br/>Lipid Peroxidation<br/>Lipoxygenase--metabolism<br/>Plant Proteins--metabolism<br/>Solid Phase Microextraction<br/>Substrate Specificity<br/>Vicia faba--enzymology<br/>Volatile Organic Compounds--analysis