Viscozyme L pretreatment on palm kernels improved the aroma...

Food Research International 2018 / 05 Vol. 107

Viscozyme L pretreatment on palm kernels improved the aroma of palm kernel oil after kernel roasting

Zhang, Wencan, Leong, Siew Mun, Zhao, Feifei, Zhao, Fangju, Yang, Tiankui, Liu, Shaoquan
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Volume:
107
Language:
english
Journal:
Food Research International
DOI:
10.1016/j.foodres.2018.02.023
Date:
May, 2018
File:
PDF, 1.50 MB
english, 2018
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