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

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