VOLATILE COMPONENTS OF THE THERMAL-DEGRADATION OF 2,5-DIMETHYL-4-HYDROXY-3 (H-2)-FURANONE

被引：46

作者：

SHU, CK

MOOKHERJEE, BD

HO, CT

机构：

[1] INT FLAVORS & FRAGRANCES,RES & DEV,UNION BEACH,NJ 07735

[2] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1985年 / 33卷 / 03期

关键词：

D O I：

10.1021/jf00063a030

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：446 / 448

页数：3

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[10] VOLATILE FLAVOR AND AROMA COMPONENTS OF PINEAPPLE .I. ISOLATION AND TENTATIVE IDENTIFICATION OF 2,5-DIMETHYL-4-HYDROXY-3(2H)-FURANONE [J].

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