COOKED RICE AROMA AND 2-ACETYL-1-PYRROLINE

被引：370

作者：

BUTTERY, RG ^{[1
]}

LING, LC ^{[1
]}

JULIANO, BO ^{[1
]}

TURNBAUGH, JG ^{[1
]}

机构：

[1] INT RICE RES INST,MANILA,PHILIPPINES

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1983年 / 31卷 / 04期

关键词：

D O I：

10.1021/jf00118a036

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：823 / 826

页数：4

共 13 条

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[3]

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[4] ODOR THRESHOLD OF 2,3,6-TRICHLOROANISOLE IN WATER [J].

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BUTTERY, RG .

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[5] EFFECT OF SOME CITRUS JUICE CONSTITUENTS ON TASTE THRESHOLDS FOR LIMONIN AND NARINGIN BITTERNESS [J].

GUADAGNI, DG ;

MAIER, VP ;

TURNBAUGH, JG .

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[6]

HESS K, 1915, CHEM BER, V46, P3113

[7]

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[8] CEREAL VOLATILES - REVIEW [J].

MAGA, JA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (01) :175-178

[9]

Teranishi R., 1975, GERUCH GESCHMACKSTOF, P177

[10]

TRESSL R, 1981, FLAVOUR 81, P397

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