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