TY  JOUR
TI  THE PROSPECTS FOR THE USE OF SINGLET OXYGEN IN FLAVOR FORMATION REACTIONS
KW  PUFA
KW  homogenate
KW  oxidation
KW  flavor
KW  enzyme
KW  lipids
KW  foam
JO  Food Processing: Techniques and Technology
AU  Dubova, G..
AU  Bezysov, A..
PY  2014
IS  34
PB  Kemerovo State University