Off-flavor formation in omega-3-rich oils: Mechanisms, volatile markers, and emerging mitigation technologies
- DOI
- 10.1016/j.foodres.2026.120461
- Published
- 2026-11
- Container
- Food Research International
- Publisher
- Elsevier BV
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1016/j.foodres.2026.120461,
title = {Off-flavor formation in omega-3-rich oils: Mechanisms, volatile markers, and emerging mitigation technologies},
author = {Stéfanie Magalhães and Rafaella C.G. Muller and Adriana Seixas and Carolina Kechinski},
year = {2026},
journal = {Food Research International},
doi = {10.1016/j.foodres.2026.120461},
url = {https://doi.org/10.1016/j.foodres.2026.120461}
}RIS
TY - JOUR TI - Off-flavor formation in omega-3-rich oils: Mechanisms, volatile markers, and emerging mitigation technologies AU - Stéfanie Magalhães AU - Rafaella C.G. Muller AU - Adriana Seixas AU - Carolina Kechinski PY - 2026 JO - Food Research International DO - 10.1016/j.foodres.2026.120461 UR - https://doi.org/10.1016/j.foodres.2026.120461 ER -
APA
Magalhães, S., Muller, R. C., Seixas, A., & Kechinski, C. (2026). Off-flavor formation in omega-3-rich oils: Mechanisms, volatile markers, and emerging mitigation technologies. Food Research International. https://doi.org/10.1016/j.foodres.2026.120461
Source records
- crossref · retrieved 2026-11-10T18:14:21.102Z