SOME RECENT ASPECTS OF THE CHEMISTRY OF NATURALLY OCCURRING PYRAZINES
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Publisher
Elsevier
Reference183 articles.
1. Pyrazines in foods. Review
2. Pyrazines in foods
3. TNO, “Volatile Compounds in Food” (S. van Straten, ed.), Central Institute for Nutrition and Food Research, Zeist, Netherlands.
Cited by 4 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. Pyrazines in Thermally Treated Foods;Encyclopedia of Food Chemistry;2019
2. The Strecker Degradation and Its Contribution to Food Flavor;Flavor Chemistry;1999
3. Volatiles from interactions of Maillard reactions and lipids;Critical Reviews in Food Science and Nutrition;1992-01
4. Microbiological and Enzymatic Production of Flavor and Fragrance Chemicals;Critical Reviews in Biotechnology;1989-01
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