STUDY OF THE BIOSYNTHESIS OF 3-ISOPROPYL-2-METHOXYPYRAZINE PRODUCED BY PSEUDOMONAS-TAETROLENS

[1] PRODUCTION OF BLUE-FLUORESCENT PYRAZINES BY A-PARASITICUS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (03) : 779 - 782

[2] Dumont J. P., 1983, Sensory quality in foods and beverages, P424

[3] GALLOIS A, 1987, HRC CC, V10, P213

[4] McIver R. C., 1986, BIOGENERATION AROMAS, P266

[5] CHEMISTRY OF SOME MICROBIALLY INDUCED FLAVOR DEFECTS IN MILK AND DAIRY FOODS [J]. BIOTECHNOLOGY AND BIOENGINEERING, 1976, 18 (07) : 953 - 965

[6] MOTTRAM DS, 1984, CHEM IND-LONDON, P448

[7] OCCURRENCE OF 3-ALKYL-2-METHOXYPYRAZINES IN RAW VEGETABLES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (07) : 973 - 986

[8] MURRAY KE, 1970, CHEM IND-LONDON, P897

[9] VOLATILE FLAVOR COMPONENTS OF COOKED POTATO [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (06) : 643 - 663

[1] PRODUCTION OF BLUE-FLUORESCENT PYRAZINES BY A-PARASITICUS [J]. JOURNAL OF FOOD SCIENCE, 1982, 47 (03) : 779 - 782

[2] Dumont J. P., 1983, Sensory quality in foods and beverages, P424

[3] GALLOIS A, 1987, HRC CC, V10, P213

[4] McIver R. C., 1986, BIOGENERATION AROMAS, P266

[5] CHEMISTRY OF SOME MICROBIALLY INDUCED FLAVOR DEFECTS IN MILK AND DAIRY FOODS [J]. BIOTECHNOLOGY AND BIOENGINEERING, 1976, 18 (07) : 953 - 965

[6] MOTTRAM DS, 1984, CHEM IND-LONDON, P448

[7] OCCURRENCE OF 3-ALKYL-2-METHOXYPYRAZINES IN RAW VEGETABLES [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1975, 26 (07) : 973 - 986

[8] MURRAY KE, 1970, CHEM IND-LONDON, P897

[9] VOLATILE FLAVOR COMPONENTS OF COOKED POTATO [J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1974, 25 (06) : 643 - 663