MODEL REACTIONS ON ROAST AROMA FORMATION .3. MASS-SPECTROMETRIC IDENTIFICATION OF PYRROLES FROM THE REACTION OF SERINE AND THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING

被引：46
作者：
BALTES, W
BOCHMANN, G
机构：
来源：
ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1987年 / 184卷 / 06期
关键词：
D O I：
10.1007/BF01027746
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：478 / 484
页数：7
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