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APPLICATION OF PYROLYTIC METHODS IN FOOD CHEMISTRY

被引：11
作者：
BALTES, W
机构：
来源：
JOURNAL OF ANALYTICAL AND APPLIED PYROLYSIS | 1985年 / 8卷 / 1-4期
关键词：
D O I：
10.1016/0165-2370(85)80050-4
中图分类号：
O65 [分析化学];
学科分类号：
070302 ; 081704 ;
摘要：
引用
收藏
页码：533 / 545
页数：13
相关论文
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[7]   MODEL EXPERIMENTS FOR THE MAILLARD REACTION .3. VOLATILE PRODUCTS FROM THE REACTION OF D-GLUCOSE WITH 4-CHLOROANILINE [J].
OTTO, R ;
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[8]  
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