Studies on flavor development in vegetables. Lipoxygenase, hemoproteins and alcohol dehydrogenase as catalysts in the formation of aliphatic aldehydes and alcohols from lipids.

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dc.contributor.authorEriksson, Cajen
dc.date.accessioned2008-08-11T09:16:08Z
dc.date.available2008-08-11T09:16:08Z
dc.date.issued1973en
dc.gup.departmentBiokemien
dc.gup.dissdb-fakultetMNF
dc.gup.dissdb-impressum1973en
dc.gup.dissdbid1181en
dc.gup.originGöteborgs universitet/University of Gothenburgeng
dc.identifier.urihttp://hdl.handle.net/2077/10863
dc.titleStudies on flavor development in vegetables. Lipoxygenase, hemoproteins and alcohol dehydrogenase as catalysts in the formation of aliphatic aldehydes and alcohols from lipids.en
dc.typeTexten
dc.type.svepDoctoral thesisen

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Doctoral Theses from University of Gothenburg / Doktorsavhandlingar från Göteborgs universitet