共 50 条
- [1] STUDIES ON THE FORMATION OF 2-ACETYL-1-PYRROLINE AND OTHER IMPORTANT FLAVOR COMPOUNDS IN WHEAT BREAD CRUST ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1988, 196 : 174 - AGFD
- [4] THE ROLE OF FREE AMINO-ACIDS PRESENT IN YEAST AS PRECURSORS OF THE ODORANTS 2-ACETYL-1-PYRROLINE AND 2-ACETYLTETRAHYDROPYRIDINE IN WHEAT BREAD CRUST ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1990, 191 (03): : 206 - 209
- [10] IDENTIFICATION OF THE VOLATILE FLAVOR COMPOUNDS OF WHEAT BREAD CRUST - COMPARISON WITH RYE BREAD CRUST ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1985, 180 (06): : 474 - 478