共 23 条
- [1] MODEL REACTIONS ON ROAST AROMA FORMATION .3. MASS-SPECTROMETRIC IDENTIFICATION OF PYRROLES FROM THE REACTION OF SERINE AND THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1987, 184 (06): : 478 - 484BALTES, WBOCHMANN, G
- [2] MODEL REACTIONS ON ROAST AROMA FORMATION .2. MASS-SPECTROMETRIC IDENTIFICATION OF FURANS AND FURANONES FROM THE REACTION OF SERINE AND THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING[J]. ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG, 1987, 184 (03): : 179 - 186BALTES, WBOCHMANN, G
- [3] BALTES W, 1987, IN PRESS J AGR FOOD, V35
- [4] VOLATILE CONSTITUENTS OF COFFEE . PYRAZINES AND OTHER COMPOUNDS[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (06) : 1093 - &BONDAROV.HAFRIEDEL, PKRAMPL, VRENNER, JASHEPHARD, FWGIANTURC.MA
- [5] VOLATILE COMPONENTS OF BAKED POTATOES[J]. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 1973, 24 (09) : 1125 - 1131BUTTERY, RGGUADAGNI, DGLING, LC
- [6] CHARACTERIZATION OF VOLATILE PYRAZINE AND PYRIDINE COMPONENTS OF POTATO CHIPS[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) : 969 - &BUTTERY, RGSEIFERT, RMGUADAGNI, DGLING, LC
- [7] MASS-SPECTROMETRY OF PYRROLO[2,3-B]PYRAZINES AND PYRAZINO[2,3-B]INDOLE[J]. ORGANIC MASS SPECTROMETRY, 1977, 12 (07): : 421 - 423CLARK, BAJPARRICK, J
- [8] SYNTHESIS OF ALKYLPYRROLO[1,2-ALPHA]PYRAZINES, ROASTED MEAT FLAVOR CONSTITUENTS[J]. HELVETICA CHIMICA ACTA, 1977, 60 (06) : 1872 - 1883FLAMENT, ISONNAY, POHLOFF, G
- [9] PYRAZINES - SYNTHESIS OF ALKYL-5H-CYCLOPENTA[B]PYRAZINES[J]. HELVETICA CHIMICA ACTA, 1976, 59 (07) : 2314 - 2326FLAMENT, ISONNAY, PWILLHALM, BOHLOFF, G
- [10] FLAMENT I, 1981, QUALITY FOOD BEVERAG