Landbrug og biologi
soups
94%
cauliflower
88%
protein degradation
77%
lipid peroxidation
60%
powders
57%
Maillard reaction
33%
oxidation
13%
dimethyl disulfide
13%
electron paramagnetic resonance spectroscopy
11%
rapeseed oil
11%
lipid peroxides
10%
headspace analysis
9%
rapeseed
9%
relative humidity
7%
shelf life
7%
ingredients
7%
proteins
6%
antioxidants
5%
oils
5%
Medicin og biovidenskab
Brassica
100%
Powders
74%
Proteolysis
69%
Lipids
48%
Maillard Reaction
43%
Rapeseed Oil
29%
2-acetylpyrrole
21%
Free Radicals
17%
dimethyl disulfide
17%
butyraldehyde
16%
4-sulfophenylmethallyl ether
16%
Electron Spin Resonance Spectroscopy
11%
Lipid Peroxides
10%
Humidity
10%
Antioxidants
6%
Proteins
6%
Kemiske forbindelser
Lipid
50%
Maillard Reaction
37%
Oxidation Reaction
33%
Protein
30%
Butanals
29%
2-Acetylpyrrole
25%
Lipid Hydroperoxide
20%
Dimethyl Disulfide
20%
Brown
15%
Humidity
13%
EPR Spectroscopy
12%
Free Radical
11%
Antioxidant Agent
11%