Subject
General Medicine,Food Science,Analytical Chemistry
Reference32 articles.
1. Chemistry of 2-Acetyl-1-pyrroline, 6-Acetyl-1,2,3,4-tetrahydropyridine, 2-Acetyl-2-thiazoline, and 5-Acetyl-2,3-dihydro-4 H -thiazine : Extraordinary Maillard Flavor Compounds;Adams;Chemical Reviews,2006
2. Stir bar sorptive extraction (SBSE), a novel extraction technique for aqueous samples : Theory and principles;Baltussen;Journal of Microcolumn Separations,1999
3. Bacterial spoilage of wine and approaches to minimize it;Bartowsky;Letters in Applied Microbiology,2009
4. Cooked rice aroma and 2-acetyl-1-pyrroline;Buttery;Journal of Agricultural and Food Chemistry,1983
5. The wine headache : Consumer perceptions of sulfites and willingness to pay for non-sulfited wines;Costanigro;Food Quality and Preference,2014
Cited by
6 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