SOME NEW CONSTITUENTS OF ROASTED COFFEE

被引：0
|
作者：
STOFFELSMMA, J
PYPKER, J
机构：
来源：
RECUEIL DES TRAVAUX CHIMIQUES DES PAYS-BAS | 1968年 / 87卷 / 03期
关键词：
D O I：
暂无
中图分类号：
O6 [化学];
学科分类号：
0703 ;
摘要：
引用
收藏
页码：241 / +
页数：1
相关论文
共 50 条
  • [1] The volatile constituents of roasted coffee
    Johnston, WR
    Frey, CN
    JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1938, 60 : 1624 - 1627
  • [2] THE VOLATILE CONSTITUENTS OF ROASTED COFFEE
    HUGHES, EB
    SMITH, RF
    JOURNAL OF THE SOCIETY OF CHEMICAL INDUSTRY-LONDON, 1949, 68 (11): : 322 - 327
  • [3] SOME NEW CONSTITUENTS OF ROASTED COCOA
    VANDERWAL, B
    SIPMA, G
    KETTENES, DK
    SEMPER, ATJ
    RECUEIL DES TRAVAUX CHIMIQUES DES PAYS-BAS, 1968, 87 (03): : 238 - +
  • [4] STEAM VOLATILE AROMA CONSTITUENTS OF ROASTED COFFEE - NEUTRAL FRACTION
    VITZTHUM, OG
    WERKHOFF, P
    ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1976, 160 (03): : 277 - 291
  • [5] NEW VOLATILE COMPONENTS OF ROASTED COFFEE
    STOFFELSMA, J
    SIPMA, G
    KETTENES, DK
    PYPKER, J
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1968, 16 (06) : 1000 - +
  • [6] Identification of new diketopiperazines in roasted coffee
    Michael Ginz
    Ulrich H. Engelhardt
    European Food Research and Technology, 2001, 213 : 8 - 11
  • [7] Identification of new diketopiperazines in roasted coffee
    Ginz, M
    Engelhardt, UH
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2001, 213 (01) : 8 - 11
  • [8] CHARACTERIZATION OF SOME VOLATILE CONSTITUENTS OF ROASTED PECANS
    WANG, PS
    ODELL, GV
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) : 206 - &
  • [9] COFFEE ROASTED
    不详
    ECONOMIST, 1964, 211 (01): : 41 - 41
  • [10] ON THE FORMATION OF SOME SULFUR-COMPOUNDS IN ROASTED COFFEE
    REWICKI, D
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1993, 206 : 141 - AGFD
12345