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The Impact of Ozone Treatment on the Level of Free Fatty Acids, the Number of Peroxide, and the Flavor Compound 2-Acetyl-1-pyrroline in Local Rice Storage
The Impact of Ozone Treatment on the Level of Free Fatty Acids, the Number of Peroxide, and the Flavor Compound 2-Acetyl-1-pyrroline in Local Rice Storage

Emad Shaker Whaib; Makarim Ali Mousa

Volume 6, Issue 10 , October 2022, , Pages 783-789

https://doi.org/10.22034/chemm.2022.350942.1573

Abstract
  The aim of this study was to examine the effect of ozone treatment on the concentration of the flavor compound 2-AP, the percentage of fatty acids, and the peroxide number in local ...  Read More