The Measurement of Monocarbonyl Classes in Cocoa Beans and Chocolate Liquor With Special Reference to Flavor-Reference-Cited by-同舟云学术

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The Measurement of Monocarbonyl Classes in Cocoa Beans and Chocolate Liquor With Special Reference to Flavor

Published:1965-09 Issue:5 Volume:30 Page:854-859
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BOYD E. N.,KEENEY P. G.,PATTON S.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1965.tb01853.x/fullpdf

Reference15 articles.

1. AOAC., 1960 . Cocoa bean and its products. Official Methods of Analysis . Assoc. of Offic. Agr. Chemists, Washington, D. C., 9th ed., 148 .

2. Studies on the Volatile Components of Different Varieties of Cocoa Beans

3. Regeneration of carbonyl compounds from 2,4-dinitrophenylhydrazones with sulfuric acid

4. Autoxidation of Milk Lipids. III. Effect on Flavor of the Additive Interactions of Carbonyl Compounds at Subthreshold Concentrations

Cited by 16 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. The Use of a Custom-Built Coulometric Karl Fischer Instrument for the Determination of Water Content in Chocolate;Food Analytical Methods;2014-08-26

2. Toxicology and risk assessment of acrolein in food;Molecular Nutrition & Food Research;2011-09

3. Some new constituents of roasted cocoa: (Short communication);Recueil des Travaux Chimiques des Pays-Bas;2010-09-02

4. Chocolate;Advances in Food Research;1988

5. Formation of monocarbonyl compounds in chicken tissue;Journal of Agricultural and Food Chemistry;1979-05

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