Characterization of Volatile Compounds from the Reaction of 3-Hydroxy-2-butanone and Ammonium Sulfide Model System-Reference-Cited by-同舟云学术

Characterization of Volatile Compounds from the Reaction of 3-Hydroxy-2-butanone and Ammonium Sulfide Model System

Published:1998-12-10 Issue:1 Volume:47 Page:245-248
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Xi Junwu¹,Huang Tzou-Chi¹,Ho Chi-Tang¹

Affiliation:

1. Department of Food Science, Cook College, Rutgers University, 65 Dudley Road, New Brunswick, New Jersey 08901-8520, and Department of Food Science and Technology, National Pingtung University of Science and Technology, 912 Pingtung, Taiwan

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf980536s

Reference20 articles.

1. Isolation and identification of volatile compounds from baked potatoes

2. Fermented cassava: odor active components

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