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Please use this identifier to cite or link to this item: https://scholarbank.nus.edu.sg/handle/10635/248317
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dc.titleTHE ROLE OF REACTIVE OXYGEN SPECIES (ROS) ON AROMA GENERATION DURING HEME-MEDIATED LIPID OXIDATION
dc.contributor.authorTRINDA ANNE TING
dc.date.accessioned2024-05-07T18:00:25Z
dc.date.available2024-05-07T18:00:25Z
dc.date.issued2024-01-25
dc.identifier.citationTRINDA ANNE TING (2024-01-25). THE ROLE OF REACTIVE OXYGEN SPECIES (ROS) ON AROMA GENERATION DURING HEME-MEDIATED LIPID OXIDATION. ScholarBank@NUS Repository.
dc.identifier.urihttps://scholarbank.nus.edu.sg/handle/10635/248317
dc.language.isoen
dc.subjectReactive oxygen species, Lipid oxidation, heme, aroma, alternative protein, plant based meat
dc.typeThesis
dc.contributor.departmentFOOD SCIENCE & TECHNOLOGY
dc.contributor.supervisorLai Peng Leong
dc.description.degreeMaster's
dc.description.degreeconferredMASTER OF SCIENCE (RSH-FOS)
dc.identifier.orcid0000-0003-1257-2922
Appears in Collections:Master's Theses (Closed)

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