MODEL REACTIONS ON ROAST AROMA FORMATION .6. VOLATILE REACTION-PRODUCTS FROM THE REACTION OF PHENYLALANINE WITH GLUCOSE DURING COOKING AND ROASTING

被引：52

作者：

BALTES, W

MEVISSEN, L

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1988年 / 187卷 / 03期

关键词：

D O I：

10.1007/BF01043341

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：209 / 214

页数：6

共 35 条

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