Chemical formation of 4-hydroxy-2,5-dimethyl-3[2H]-furanone from d-fructose 1,6-diphosphate
Author:
Publisher
Elsevier BV
Subject
Organic Chemistry,Biochemistry,General Medicine,Analytical Chemistry
Reference23 articles.
1. Volatile Flavor and Aroma Components of Pineapple. l. Isolation and Tentative Identification of 2,5-Dimethyl-4-Hydroxy-3(2H)-Furanone
2. Studies on flavor components in Shoyu. VI. Shoyu (soy sauce) flavor components: Acidic fractions and the characteristic flavor component.
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