Verbindungen des Kaffeearomas-Reference-Cited by-同舟云学术

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Verbindungen des Kaffeearomas

Published:1969-03 Issue:2-3 Volume:9 Page:123-147
ISSN:0044-264X
Container-title:Zeitschrift für Ernährungswissenschaft
language:de
Short-container-title:Z Ernährungswiss

Author:

Walter W.,Weidemann H. -L.

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science,Medicine (miscellaneous)

Link

http://link.springer.com/content/pdf/10.1007/BF02021495.pdf

Reference32 articles.

1. Bernheimer, O., Mh. Chem.1, 456 (1880).

2. Monari, A. undL. Scoccianti, Gazz. chim. ital.25, 115 (1895).

3. Jaeckle, H., Unters. Nähr.- u. Genußmitt.1898, 457.

4. Erdmann, E., Ber. dtsch. chem. Ges.35, 1846 (1902).

5. Staudinger, H. und T.Reichstein, U.S. Patent 1696419 (25. 12. 1928).

Cited by 15 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Identification and purification of resorcinol, an antioxidant specific to Awa-ban (pickled and anaerobically fermented) tea;Food Research International;2013-11

2. Investigation of 2-hydroxy-2-cyclopenten-1-ones in roasted coffee;Journal of Agricultural and Food Chemistry;1990-04

3. 5: Final Report on the Safety Assessment of 2-Methylresorcinol and Resorcinol;Journal of the American College of Toxicology;1986-05

4. Chemical and Physical Aspects of Green Coffee and Coffee Products;Coffee;1985

5. Coffee;Basic Food Chemistry;1983

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