Affiliation:
1. ; Animal Science Department; University of Kentucky; 412 W.P. Garrigus Bldg. 40546-0215 Lexington KY
Subject
Organic Chemistry,General Chemical Engineering
Reference15 articles.
1. Odor and Flavor Contribution of 2-Pentyl Pyridine to Soy Protein Isolates;Boatright;J. Am. Oil Chem. Soc.,1997
2. Roasted Lamb Fat: Basic Volatile Components;Buttery;J. Agric. Food Chem.,1977
3. Some Alkyl-Substituted Pyrazines and Pyridines in the Flavor Components of Shallow Fried Beef;Watanabe;Ibid.,1971
4. Isolation and Identification of Volatile Compounds from Fried Chicken;Tang;Ibid.,1983
5. A Line Lacking All the Seed Lipoxygenase Isozymes in Soybeans [Glycine max (L.) Merrill Induced by Gamma-Ray Irradiation;Hajika;Jpn. J. Breed.,1991
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