ODOR THRESHOLD LEVELS OF PYRAZINE COMPOUNDS AND ASSESSMENT OF THEIR ROLE IN FLAVOR OF ROASTED FOODS

被引：68

作者：

KOEHLER, PE

MASON, ME

ODELL, GV

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1971年 / 36卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1971.tb03314.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：816 / &

共 14 条

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[9] THE ACTION OF ORGANOLITHIUM COMPOUNDS ON 2,5-DIMETHYLPYRAZINE .2. [J].

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[10] FACTORS AFFECTING FORMATION OF PYRAZINE COMPOUNDS IN SUGAR-AMINE REACTIONS [J].

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