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September 1, 2003Journal of Food Science

Analysis of Headspace Volatile and Oxidized Volatile Compounds in DHA‐enriched Fish Oil on Accelerated Oxidative Storage

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Authors

HLH. LeeAuburn UniversitySKS.A. KizitoAuburn UniversitySWS.J. WeeseUniversity of Guelph

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Lee et al. (2003) studied this question.

synapsesocial.com/papers/6a73566b2fc4f2ab97b86edehttps://doi.org/10.1111/j.1365-2621.2003.tb05742.x
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Symposium on Foods: Lipids and Their Oxidation.1963 · 381 citations
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  3. 3Solid-Phase Microextraction for Flavor Analysis1994 · 401 citations
  4. 4Volatile Compounds in Flavor Concentrates Produced from Crayfish-Processing Byproducts with and without Protease Treatment1996 · 46 citations
  5. 5Analysis of Flavor Volatiles Using Headspace Solid-Phase Microextraction1996 · 305 citations