Modelling the odour of cooked meat in vitro: Relationship between linoleic acid and α-linolenic acids

Modelling the odour of cooked meat in vitro: Relationship between linoleic acid and α-linolenic acids
M.M. Campo, J.S. Elmore, G.R. Nute, J.D. Wood, D.S. Mottram and M. Enser