TY  - GEN
AU  - Pokorný,J
AU  - Luân,N T
AU  - El-Zeany,B A
AU  - Janícek,G
TI  - [Development of fish flavor by reaction of autoxidized lipids with amino acids and proteins]
SN  - 0027-769X
PY  - 1976///1101
KW  - Amino Acids
KW  - Caseins
KW  - Cellulose
KW  - Chemical Phenomena
KW  - Chemistry
KW  - Fatty Acids, Unsaturated
KW  - Fish Products
KW  - Hot Temperature
KW  - Humans
KW  - Lysine
KW  - Odorants
KW  - Ovalbumin
KW  - Proteins
KW  - Taste
KW  - physiology
KW  - Time Factors
N1  - Publication Type: Journal Article
UR  - https://doi.org/10.1002/food.19760200307
ER  -