Studies on flavor development in vegetables. Lipoxygenase, hemoproteins and alcohol dehydrogenase as catalysts in the formation of aliphatic aldehydes and alcohols from lipids.
| dc.contributor.author | Eriksson, Caj | en |
| dc.date.accessioned | 2008-08-11T09:16:08Z | |
| dc.date.available | 2008-08-11T09:16:08Z | |
| dc.date.issued | 1973 | en |
| dc.identifier.uri | http://hdl.handle.net/2077/10863 | |
| dc.title | Studies on flavor development in vegetables. Lipoxygenase, hemoproteins and alcohol dehydrogenase as catalysts in the formation of aliphatic aldehydes and alcohols from lipids. | en |
| dc.type | Text | en |
| dc.type.svep | Doctoral thesis | en |
| dc.gup.origin | Göteborgs universitet/University of Gothenburg | eng |
| dc.gup.department | Biokemi | en |
| dc.gup.dissdbid | 1181 | en |
| dc.gup.dissdb-impressum | 1973 | en |
| dc.gup.dissdb-fakultet | MNF |
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