Subject
Inorganic Chemistry,Organic Chemistry,Physical and Theoretical Chemistry,Drug Discovery,Biochemistry,Catalysis
Cited by
9 articles.
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1. Transfer of the Meat Aroma Precursors (Dimethyl Sulfide, Dimethyl Disulfide and Dimethyl Trisulfide) from Feed to Cooked Pork;LWT - Food Science and Technology;2002-09
2. Transfer of the meat aroma precursors (dimethyl sulfide, dimethyl disulfide and dimethyl trisulfide) from feed to cooked pork;LEBENSM-WISS TECHNOL;2002
3. Simple Total Syntheses of Biologically Active Pentathiadecane Natural Products, 2,4,5,7,9-Pentathiadecane 2,2,9,9-Tetraoxide (Dysoxysulfone), from Dysoxylum richii, and 2,3,5,7,9-Pentathiadecane 9,9-Dioxide, the Misidentified Lenthionine Precursor SE-3 from Shiitake Mushroom (Lentinus edodes);The Journal of Organic Chemistry;1994-05
4. The flavour of pork;Flavor of Meat and Meat Products;1994
5. The Organosulfur Chemistry of the GenusAllium - Implications for the Organic Chemistry of Sulfur;Angewandte Chemie International Edition in English;1992-09