reversion flavor the rapid oxidation of
Reversion flavor:
The rapid oxidation of branched furan fatty acids on exposure to light, leads to the production of an intensive aromatic substance, which along with diacetyl contributes to the bean-like, buttery, hay-like aroma defect.
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reversion flavor the rapid oxidation of branched furan fatty acids on exposure to light leads to the production of an intensive aromatic
explain sterilization the physical process of killing microorganisms including pathogenic and the bacteria vegetative forms and other spores on
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