SPECIFICITY OF COCOA AROMA

被引：43

作者：

MOHR, W

LANDSCHREIBER, E

SEVERIN, T

机构：

[1] INST LEBENSMITTELTECHNOL & VERPACKUNG EV,MUNICH,FED REP GER

[2] UNIV MUNICH,INST PHARM & LEBENSMITTEL CHEM,SOPHIEN STR 10,8000 MUNICH,FED REP GER

来源：

FETTE SEIFEN ANSTRICHMITTEL | 1976年 / 78卷 / 02期

关键词：

D O I：

10.1002/lipi.19760780209

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：88 / 95

页数：8

共 30 条

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[13] FORMATION OF COCOA AROMA FROM ITS PRECURSORS [J].

MOHR, W ;

ROHRLE, M ;

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[14]

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[15]

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[16]

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NEWELL, JA ;

MASON, ME ;

MATLOCK, RS .

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[18] FACTORS AFFECTING CONCENTRATION OF PYRAZINES IN COCOA BEANS [J].

REINECCIUS, GA ;

KEENEY, PG ;

WEISSBERGER, W .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (02) :202-+

[19] PRECURSORS OF CHOCOLATE AROMA - STUDIES IN DEGRADATION OF AMINO ACIDS DURING ROASTING OF ACCRA COCOA BEANS [J].

ROHAN, TA ;

STEWART, T .

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[20]

ROHAN TA, 1971, 70 DECH MON, P301

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