THE FLAVOR OF MAPLE SIRUP-Reference-Cited by-同舟云学术

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THE FLAVOR OF MAPLE SIRUP

Published:1928-07 Issue:7 Volume:50 Page:2009-2012
ISSN:0002-7863
Container-title:Journal of the American Chemical Society
language:en
Short-container-title:J. Am. Chem. Soc.

Author:

Nelson E. K.

Publisher

American Chemical Society (ACS)

Subject

Colloid and Surface Chemistry,Biochemistry,General Chemistry,Catalysis

Link

https://pubs.acs.org/doi/pdf/10.1021/ja01394a035

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Bound vanillin in maple sap;Flavour and Fragrance Journal;1992-01

2. Maillard Reactions: Nonenzymatic Browning in Food Systems with Special Reference to the Development of Flavor;Advances in Food Research;1986

3. EFFECT OF HEAT ON THE FLAVORING COMPONENTS OF MAPLE SIRUP:.;Journal of Food Science;1971-03

4. Maple Sirup. XVI. Isolation and Identification of Compounds Contributing to the Flavor of Maple Sirup;Journal of Food Science;1961-05

5. The Chemistry of Fruit and Vegetable Flavors;Advances in Food Research;1949

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