HIGHLIGHTS
- who: Fereidoon Shahidi and Abul Hossain from the Department of Biochemistry, Memorial University of Newfoundland, StJohn`s, NL A C , Canada have published the Article: Role of Lipids in Food Flavor Generation, in the Journal: Molecules 2022, 5014 of /2022/
- what: The aim of this review is to summarize the most recent literature and knowledge of the role of lipids on flavor formation and their physiology and chemistry.
SUMMARY
Edible oils and fish lipids are rich in omega-3 fatty_acids, where propanal and acrolein act as good indicators for assessing the . . .
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