IMPORTANCE OF 2-AMINOACETOPHENONE TO THE FLAVOR OF MASA CORN FLOUR PRODUCTS

被引：19

作者：

BUTTERY, RG

LING, LC

机构：

[1] Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, Albany

来源：

关键词：

D O I：

10.1021/jf00037a001

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

[No abstract available]

引用

页码：1 / 2

页数：2

共 5 条

[1]

ACREE TE, 1990, FLAVOUR SCIENCE AND TECHNOLOGY, P49

[2] COOKED RICE AROMA AND 2-ACETYL-1-PYRROLINE [J].

BUTTERY, RG ;

LING, LC ;

JULIANO, BO ;

TURNBAUGH, JG .

KARAHADIAN, C ;

JOHNSON, KA .

[4]

PARKS OW, 1967, CHEMISTRY PHYSIOLOGY, P296

[5]

SPACEK M, 1954, CAN J BIOCHEM PHYS, V32, P604