THE ROLE OF REACTIVE OXYGEN SPECIES (ROS) ON AROMA GENERATION DURING HEME-MEDIATED LIPID OXIDATION

THE ROLE OF REACTIVE OXYGEN SPECIES (ROS) ON AROMA GENERATION DURING HEME-MEDIATED LIPID OXIDATION

Master's

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Bibliographic Details
Main Author: TRINDA ANNE TING
Other Authors: FOOD SCIENCE & TECHNOLOGY
Format: Theses and Dissertations
Language:English
Published: 2024
Subjects:
Reactive oxygen species, Lipid oxidation, heme, aroma, alternative protein, plant based meat
Online Access:https://scholarbank.nus.edu.sg/handle/10635/248317
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Institution: National University of Singapore
Language: English

Internet

https://scholarbank.nus.edu.sg/handle/10635/248317

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