Effect of Browning Reactions on the Formation of Flavour Substances-Reference-Cited by-同舟云学术

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Effect of Browning Reactions on the Formation of Flavour Substances

Published:1980 Issue:2 Volume:24 Page:115-127
ISSN:0027-769X
Container-title:Food / Nahrung
language:de
Short-container-title:Nahrung

Author:

Pokorný J.

Publisher

Wiley

Subject

Food Science

Reference61 articles.

1. Einführung in die Aromaforschung, Handbuch der Aromaforschung, p. 78. Akademie-Verlag, Berlin 1978.

2. and , Chemia zywnosci, p. 184. Wyd. Naukowo-Techniczne. Warszawa 1977.

3. PYRAZINES IN THE REACTION OF L-DEHYDROASCORBIC ACID WITH AMMONIA AND GLYCINE

4. Chemistry of Nonenzymic Browning I. The Reaction between Aldoses and Amines

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