Oxidative flavour chemistry and biochemistry in parsley
Deterioration of flavour quality during processing and storage is often brought about by oxidative processes. These typically involve oxygen or an active form of oxygen in effecting transformation of a wide range of volatile and non-volatile compounds, including key quality chemicals, flavour precur...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
1996
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| Online Access: | https://eprints.nottingham.ac.uk/13970/ |