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Mechanism of thermal oxidation into volatile compounds from (E)-4-decenal: A density functional theory study.

Food Chem X · 2024 · PMC10867582 · PMID 38362527

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a decreasing trendno p-value reported
As the temperature continued to rise to 210°C, the relative content of some volatiles showed a decreasing trend, and more volatiles with shorter carbon chains were generated.

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