Publisher
American Chemical Society (ACS)
Cited by
29 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. Identification of the Key Aroma Compounds in Gluten-Free Rice Bread;Journal of Agricultural and Food Chemistry;2019-02-19
2. Evaluation of 2-acetyl-1-pyrroline in foods, with an emphasis on rice flavour;Food Chemistry;2017-10
3. New short and general synthesis of three key Maillard flavour compounds: 2-Acetyl-1-pyrroline, 6-acetyl-1,2,3,4-tetrahydropyridine and 5-acetyl-2,3-dihydro-4H-1,4-thiazine;Food Chemistry;2015-02
4. Characterization of the key aroma compounds in roasted duck liver by means of aroma extract dilution analysis: comparison with beef and pork livers;European Food Research and Technology;2013-10-11
5. Preparation and characterisation of 2-formyl-1,4,5,6-tetrahydropyridine, a compound with a cracker-like odour;Food Chemistry;2012-06