PYRAZINES IN FOODS - REVIEW

被引：188

作者：

MAGA, JA ^{[1
]}

SIZER, CE ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FORT COLLINS,CO 80521

来源：

关键词：

D O I：

10.1021/jf60185a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：22 / 30

页数：9

共 81 条

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BONDAROV.HA
FRIEDEL, P
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RENNER, JA
SHEPHARD, FW
GIANTURC.MA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (06) : 1093 - &
[2] BRANDES P, 1896, J PRAKT CHEM, V54, P481
[3] BUTTERY RG, 1969, J AGR FOOD CHEM, V17, P1322, DOI [10.1021/jf60166a061, 10.1021/jf60162a025]
[4] BUTTERY RG, 1969, CHEM IND-LONDON, P490
[5] CHARACTERIZATION OF VOLATILE PYRAZINE AND PYRIDINE COMPONENTS OF POTATO CHIPS
BUTTERY, RG
SEIFERT, RM
GUADAGNI, DG
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 969 - &
[6] CHARACTERIZATION OF SOME VOLATILE POTATO COMPONENTS
BUTTERY, RG
SEIFERT, RM
LING, LC
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) : 538 - &
[7] STEAM VOLATILE COMPONENTS OF ROASTED BARLEY
COLLINS, E
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (03) : 533 - &
[8] DAVISON BK, 1956, CHEM IND-LONDON, P982
[9] DAWES IW, 1966, CHEM IND-LONDON, P2203
[10] DECK RE, 1965, CHEM IND-LONDON, P1343