STUDIES ON THE SUGARY FLAVOR OF RAW CANE SUGAR .3. KEY COMPOUND OF THE SUGARY FLAVOR

被引：24

作者：

TOKITOMO, Y ^{[1
]}

KOBAYASHI, A ^{[1
]}

YAMANISHI, T ^{[1
]}

MURAKI, S ^{[1
]}

机构：

[1] TAKASAGO PERFUMERY CO LTD, OHTA KU, TOKYO, JAPAN

来源：

PROCEEDINGS OF THE JAPAN ACADEMY SERIES B-PHYSICAL AND BIOLOGICAL SCIENCES | 1980年 / 56卷 / 07期

关键词：

D O I：

10.2183/pjab.56.457

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：457 / 462

页数：6

共 7 条

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[2] PREPARAZIONE DI ULTERIORI ALPHA-CHETO-GAMMA-LATTONI E SCISSIONE TERMICA DEGLI ALPHA-CHETO-GAMMA-LATTONI CON SOSTITUENTI ALCHILICI IN POSIZIONE-GAMMA
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[3] DARSTELLUNG UND EIGENSCHAFTEN VERSCHIEDENER ALPHA-KETO-GAMMA-LACTONE
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[4] SULSER H, 1972, Zeitschrift fuer Lebensmittel-Untersuchung und -Forschung, V148, P215, DOI 10.1007/BF01116049
[5] A PROBABLE FLAVORING PRINCIPLE IN VEGETABLE-PROTEIN HYDROLYSATES
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[6] 3-HYDROXY-4,5-DIMETHYL-2(5H)-FURANONE, A BURNT FLAVORING COMPOUND FROM AGED SAKE
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