VOLATILE COMPONENTS FROM NON-ENZYMIC BROWNING REACTION OF CYSTEINE-CYSTINE-RIBOSE SYSTEM

被引：90

作者：

MULDERS, EJ ^{[1
]}

机构：

[1] TNO,CENT INST NUTR & FOOD RES,UTRETCHTSE WEG 48,ZEIST,NETHERLANDS

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1973年 / 152卷 / 04期

关键词：

D O I：

10.1007/BF01106493

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：193 / 201

页数：9

共 60 条

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[2] INDUSTRIAL ASPECTS OF BROWNING REACTION
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[3] VOLATILE CONSTITUENTS OF COFFEE . PYRAZINES AND OTHER COMPOUNDS
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[4] COMPONENTS CONTRIBUTING TO BEEF FLAVOR ANALYSIS OF HEADSPACE VOLATILES OF BEEF BROTH
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[5] CHARACTERIZATION OF VOLATILE PYRAZINE AND PYRIDINE COMPONENTS OF POTATO CHIPS
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 969 - &
[6] CHARACTERIZATION OF SOME VOLATILE POTATO COMPONENTS
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) : 538 - &
[7] FACTORS INFLUENCING PRODUCTION OF LOW-BOILING VOLATILES FROM FOODS
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[J]. JOURNAL OF FOOD SCIENCE, 1965, 30 (01) : 33 - &
[8] CHANG SS, 1968, CHEM IND-LONDON, P1639
[9] DAWES IW, 1966, CHEM IND-LONDON, P2203
[10] QUALITATIVE ANALYSIS OF COMPLEX CARBONYL MIXTURES BY THIN-LAYER CHROMATOGRAPHY
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[J]. ANALYST, 1967, 92 (1096) : 431 - &

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