FORMATION OF VOLATILE COMPOUNDS AND BROWN PRODUCTS IN MODEL SYSTEM N-HEXANAL-GLYCINE

被引：9

作者：

DAVIDEK, J ^{[1
]}

JIROUSOVA, J ^{[1
]}

机构：

[1] RES INST FOOD IND,INST CHEM TECHNOL,CS-150 38 PRAGUE,CZECHOSLOVAKIA

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1975年 / 159卷 / 03期

关键词：

D O I：

10.1007/BF01141865

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：153 / 159

页数：7

共 14 条

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[6] LOSS RATIOS OF AMINO-ACID BY OXIDATIVE RANCID OIL AND THERMALLY OXIDIZED OIL [J].

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[9] SORPTION OF VOLATILE AROMA CONSTITUENTS BY FOODS .7. ALIPHATIC ALDEHYDES [J].

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[10] AUTOXIDATION OF ISOBUTYRALDEHYDE [J].

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