Effect of Roasting Time and Temperature on the Generation of Nonvolatile (Polyhydroxyalkyl)pyrazine Compounds in Peanuts, As Determined by High-Performance Liquid Chromatography
Author:
Affiliation:
1. Department of Food Science, Cook College, New Jersey Agricultural Experiment Station, Rutgers, The State University of New Jersey, New Brunswick, New Jersey 08903
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf960148v
Reference9 articles.
1. Curie-point pyrolysis-capillary gas chromatography-mass spectrometry of polyhydroxyalkylpyrazines
2. ULTRAVIOLET SPECTRA OF [ILL] COMPOUNDS1
3. 247. The electronic spectra of N-heteroaromatic systems. Part III. The π→π transitions of the monocyclic hydroxy-azines
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