Preparation and odor characteristics of nitriles derived from aldehydes-Reference-Cited by-同舟云学术

Preparation and odor characteristics of nitriles derived from aldehydes

Published:2020-04-23 Issue:4 Volume:35 Page:425-434
ISSN:0882-5734
Container-title:Flavour and Fragrance Journal
language:en
Short-container-title:Flavour Fragr J

Author:

Lan Liyuan¹,Huang Shuai¹,Liu Yongguo¹,Sun Baoguo¹,Tian Hongyu¹^ORCID

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Key laboratory of Flavor Chemistry Beijing Technology and Business University Beijing China

Publisher

Wiley

Subject

General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1002/ffj.3581

Reference46 articles.

1. Volatile flavour components of garden cress

2. GLUCOSINOLATE CONTENT AND CLUBROOT OF RUTABAGA AND TURNIP

3. Volatiles in distillates of fresh, dehydrated and freeze dried horseradish

4. Hydroxy nitriles in blackcurrent buds absolute (Ribes nigrum L.)

5. Volatile compounds formed from cooked whole egg, egg yolk, and egg white

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