MODEL REACTIONS ON ROAST AROMA FORMATION .2. MASS-SPECTROMETRIC IDENTIFICATION OF FURANS AND FURANONES FROM THE REACTION OF SERINE AND THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING

被引：45

作者：

BALTES, W

BOCHMANN, G

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1987年 / 184卷 / 03期

关键词：

D O I：

10.1007/BF01042203

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：179 / 186

页数：8

共 29 条

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[4] BALTES W, 1986, IN PRESS J AGR FOOD, V34
[5] Biemann K., 1962, MASS SPECTROMETRY
[6] BUDZIKIEWICZ H, 1964, INTERPRETATION MASS
[7] COLLIN J, 1960, B SOC CHIM BELG, V69, P575
[8] FERETTI A, 1974, ORG MASS SPECTROM, V8, P403
[9] FERETTI A, 1971, J DAIRY SCI, V54, P1764
[10] FERETTI A, 1971, J AGR FOOD CHEM, V19, P245