FORMATION OF PYRAZINES FROM THERMAL TREATMENT OF SOME AMINO-HYDROXY COMPOUNDS

被引：63

作者：

WANG, PS ^{[1
]}

ODELL, GV ^{[1
]}

机构：

[1] OKLAHOMA STATE UNIV,DEPT BIOCHEM,STILLWATER,OK 74074

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 05期

关键词：

D O I：

10.1021/jf60189a032

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：868 / 870

页数：3

共 25 条

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[4]

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[5]

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[6]

FRIEDEL P, 1971, J AGR FOOD CHEM, V19, P530, DOI 10.1021/jf60175a010

[7] RECHERCHES SUR LES AROMES - SUR LAROME DE CAFE 2 PYRAZINES ET PYRIDINES [J].

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SEIBL, J ;

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[8]

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[9]

JOHNSON BR, 1971, J AGR FOOD CHEM, V19, P1020, DOI 10.1021/jf60177a018

[10]

KATO S, 1970, Agricultural and Biological Chemistry, V34, P1826

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