EFFECT OF TIME, TEMPERATURE, AND REACTANT RATIO ON PYRAZINE FORMATION IN MODEL SYSTEMS

被引：70

作者：

SHIBAMOTO, T ^{[1
]}

BERNHARD, RA ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT FOOD SCI & TECHNOL,DAVIS,CA 95616

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1976年 / 24卷 / 04期

关键词：

D O I：

10.1021/jf60206a045

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：847 / 852

页数：6

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