STUDIES OF HEATED MILK .1. FORMATION OF 5-HYDROXYMETHYL-2-FURFURAL

被引：19

作者：

PATTON, S

机构：

来源：

JOURNAL OF DAIRY SCIENCE | 1950年 / 33卷 / 05期

关键词：

D O I：

10.3168/jds.S0022-0302(50)91907-2

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：324 / 328

页数：5

共 8 条

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[3]

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JOURNAL OF DAIRY SCIENCE, 1950, 33 (02) :102-106

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PATTON, S ;

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JOURNAL OF DAIRY SCIENCE, 1949, 32 (03) :222-227

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[7] THE ROLE OF 5-(HYDROXYMETHYL)-FURFURAL IN THE DISCOLORATION OF SUGAR SOLUTIONS [J].

SINGH, B ;

DEAN, GR ;

CANTOR, SM .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1948, 70 (02) :517-522

[8] CHEMICAL INTERACTIONS OF AMINO COMPOUNDS AND SUGARS .4. SIGNIFICANCE OF FURAN DERIVATIVES IN COLOR FORMATION [J].

WOLFROM, ML ;

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CAVALIERI, LF .

JOURNAL OF THE AMERICAN CHEMICAL SOCIETY, 1949, 71 (10) :3518-3523

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