Flavor Compounds in Maple Syrup-Reference-Cited by-同舟云学术

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Flavor Compounds in Maple Syrup

Published:1992 Issue: Volume: Page:131-140
ISSN:0167-4501
Container-title:Developments in Food Science
language:
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Author:

Alli Inteaz,Akochi-K Emmanuel,Kermasha Selim

Publisher

Elsevier

Reference15 articles.

1. Identification of pyrazines in maple syrup;Alli;J. Agric. Food Chem.,1990

2. Polysaccharides, Sugars and Sweeteners;Bean,1992

3. Sugar Dehydration Reactions;Feather,1982

4. The indentification of methylcyclopentenolone and other compounds in maple syrup flavor extract;Filipic;J. Food Sci.,1965

5. Some aromas produced by simple amino acid, sugar reaction;Herz,1959

Cited by 5 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. Hydrothermally carbonized xylem sap for use in chemosensors, on and off switches, and memory devices;Energy Reports;2022-11

2. Chemical composition and mineralogical residence of maple syrup: A comprehensive review;Food Chemistry;2022-04

3. Authentication and quality control determination of maple syrup: A comprehensive review;Journal of Food Composition and Analysis;2021-07

4. Chemistry, processing, and functionality of maple food products: An updated comprehensive review;Journal of Food Biochemistry;2021-06-27

5. Characterization and Removal of Buddy Off‐Flavor in Maple Syrup;Journal of Food Science;2019-05-23

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