MODEL REACTIONS ON ROAST AROMA FORMATION .4. MASS-SPECTROMETRIC IDENTIFICATION OF PYRAZINES FROM THE REACTION OF SERINE AN THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING

被引：41

作者：

BALTES, W

BOCHMANN, G

机构：

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1987年 / 184卷 / 06期

关键词：

D O I：

10.1007/BF01027747

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：485 / 493

页数：9

共 23 条

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