Oxidative flavour chemistry and biochemistry in parsley

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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Bibliographic Details
Main Author: Channell, Guy Andrew
Format: Thesis (University of Nottingham only)
Language:English
Published: 1996
Online Access:https://eprints.nottingham.ac.uk/13970/

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