FABRICATION AND CHARACTERIZATION OF WATER SOLUBLE HEME AS A FLAVOUR CATALYST

Master's

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Bibliographic Details
Main Author:	LEE LE XUAN
Other Authors:	FOOD SCIENCE & TECHNOLOGY
Format:	Theses and Dissertations
Language:	English
Published:	2024
Subjects:	Heme iron, lipid oxidation, Maillard reaction, solubility, meaty aroma, HS-SPME-GC-MS
Online Access:	https://scholarbank.nus.edu.sg/handle/10635/248316
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Institution:	National University of Singapore
Language:	English

Description
Summary:	Master's

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