Flavors' Decreasing Contribution to p-Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils

Liyun Ye; Emily Harris; Suzanne M. Budge; Jenna Sullivan Ritter

doi:10.1002/aocs.12435

Flavors' Decreasing Contribution to p-Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils

Liyun Ye, Emily Harris, Suzanne M. Budge, Jenna Sullivan Ritter

Physics and Astronomy

科研成果: 期刊稿件 › 文章 › 同行评审

7 引用（Scopus）

源语言	英语
页（从-至）	1335-1341
页数	7
期刊	JAOCS, Journal of the American Oil Chemists' Society
卷	97
期	12
DOI	https://doi.org/10.1002/aocs.12435
出版状态	已出版 - 12月 2020

!!!ASJC Scopus Subject Areas

一般化学工程
有机化学

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@article{a868a08ecbdd41d6b51f46bf4cdeb025,

title = "Flavors' Decreasing Contribution to p-Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils",

keywords = "Citral, Marine oils, Oxidation, Vanillin",

author = "Liyun Ye and Emily Harris and Budge, {Suzanne M.} and {Sullivan Ritter}, Jenna",

note = "Publisher Copyright: {\textcopyright} 2020 AOCS",

year = "2020",

month = dec,

doi = "10.1002/aocs.12435",

language = "English",

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AU - Ye, Liyun

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AU - Budge, Suzanne M.

AU - Sullivan Ritter, Jenna

PY - 2020/12

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KW - Oxidation

KW - Vanillin

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Flavors' Decreasing Contribution to p-Anisidine Value over Shelf Life May Invalidate the Current Recommended Protocol for Flavored Fish Oils

!!!ASJC Scopus Subject Areas

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