Concepedia
Food Chemistry · 2019 · 114 citations · 23 references
AgricultureFood SciencePoultry SciencePoultry Meat ScienceEgg LipidsEgg Yolk BiologyEgg Phospholipid CompositionEgg Yolk FunctionalityMeaty Aroma Compounds
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Mechanisms and Factors for Edible Oil Oxidation
Eunok Choe, David B. Min · Comprehensive Reviews in Food Science and Food Safety · 2006 · 1.8K citations
Agriculture, Biochemistry, Food Science +17
Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review
Byungrok Min, Dong Uk Ahn · Food Science and Biotechnology · 2005 · 460 citations
Agriculture, Biochemistry, Food Science +14
Effect of the Polyunsaturated Fatty Acid Composition of Beef Muscle on the Profile of Aroma Volatiles
J. Stephen Elmore, Donald S. Mottram, Michael Enser et al. · Journal of Agricultural and Food Chemistry · 1999 · 402 citations
Agriculture, Food Science, Nutritional Sciences +17
Egg‐yolk lipid fractionation and lecithin characterization
Luz Elena Palacios, Tong Wang · Journal of the American Oil Chemists Society · 2005 · 196 citations
Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment
Yunzi Feng, Yu Cai, Xiong Fu et al. · Food Chemistry · 2018 · 193 citations · Full text
Agriculture, Food Science, Poultry Science +13