THERMAL DEGRADATION OF SUGARS .2. VOLATILE DECOMPOSITION PRODUCTS OF GLUCOSE CARAMEL

被引：43

作者：

SUGISAWA, H

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1966.tb00509.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：381 / &

共 9 条

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[4]

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[5]

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[6]

STRACKENBROCK K. -H., 1961, Erwerbsobstbau, V3, P147

[7] FLAVOR SPECTRUM OF APPLE WINE VOLATILES .2. VOLATILE FATTY ACIDS [J].

SUGISAWA, H ;

MACGREGOR, DR ;

MATTHEWS, JS .

[8]

SUGISAWA H, 1965, CHEM IND CHEM SOC JA, V18, P417

[9]

SUGISAWA H, 1964, CHEM IND LONDON, V1964, P892