CHEMISTRY OF BAKED POTATO FLAVOR .1. PYRAZINES AND THIAZOLES IDENTIFIED IN THE VOLATILE FLAVOR OF BAKED POTATO

被引：37

作者：

COLEMAN, EC ^{[1
]}

HO, CT ^{[1
]}

机构：

[1] RUTGERS STATE UNIV COOK COLL,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1980年 / 28卷 / 01期

关键词：

D O I：

10.1021/jf60227a033

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：66 / 68

页数：3

共 21 条

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[2]

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LING, LC .

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[5] CHARACTERIZATION OF VOLATILE PYRAZINE AND PYRIDINE COMPONENTS OF POTATO CHIPS [J].

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[6] APPARATUS FOR ISOLATION OF TRACE VOLATILE CONSTITUENTS FROM FOODS [J].

CHANG, SS ;

VALLESE, FM ;

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MIN, DBS .

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[7]

DECK RE, 1965, CHEM IND-LONDON, P1343

[8] ISOLATION AND IDENTIFICATION OF VOLATILE COMPOUNDS FROM POTATO-CHIPS [J].

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[9]

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[10]

HERZ KO, 1966, J FOOD SCI, V37, P937

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