FORMATION AND AROMA CHARACTERISTICS OF HETEROCYCLIC-COMPOUNDS IN FOODS

被引：0

作者：

HO, CT ^{[1
]}

CARLIN, JT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1988年 / 195卷

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

页码：23 / AGFD

共 50 条

[1] FORMATION AND AROMA CHARACTERISTICS OF HETEROCYCLIC-COMPOUNDS IN FOODS
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[2] FORMATION OF CHEMISTRY OF HETEROCYCLIC-COMPOUNDS
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[J]. KHIMIYA GETEROTSIKLICHESKIKH SOEDINENII, 1985, (09): : 1270 - 1290
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[4] Flavor contribution and formation of heterocyclic oxygen-containing key aroma compounds in thermally processed foods
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[5] REDUCTION OF HETEROCYCLIC-COMPOUNDS .1. REDUCTION OF HETEROCYCLIC-COMPOUNDS WITH DIBORANE
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[7] AMINOFLUOROSILANES - FORMATION OF HETEROCYCLIC-COMPOUNDS AND LITHIO-AMINOFLUOROSILANES
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[9] ELECTROLYSIS OF HETEROCYCLIC-COMPOUNDS
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