PYRAZINES IN FOODS - REVIEW

被引：188

作者：

MAGA, JA ^{[1
]}

SIZER, CE ^{[1
]}

机构：

[1] COLORADO STATE UNIV,DEPT FOOD SCI & NUTR,FORT COLLINS,CO 80521

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 01期

关键词：

D O I：

10.1021/jf60185a006

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：22 / 30

页数：9

共 81 条

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BONDAROV.HA ;

FRIEDEL, P ;

KRAMPL, V ;

RENNER, JA ;

SHEPHARD, FW ;

GIANTURC.MA .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (06) :1093-&

[2]

BRANDES P, 1896, J PRAKT CHEM, V54, P481

[3]

BUTTERY RG, 1969, J AGR FOOD CHEM, V17, P1322, DOI [10.1021/jf60166a061, 10.1021/jf60162a025]

[4]

BUTTERY RG, 1969, CHEM IND-LONDON, P490

[5] CHARACTERIZATION OF VOLATILE PYRAZINE AND PYRIDINE COMPONENTS OF POTATO CHIPS [J].

BUTTERY, RG ;

SEIFERT, RM ;

GUADAGNI, DG ;

LING, LC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (05) :969-&

[6] CHARACTERIZATION OF SOME VOLATILE POTATO COMPONENTS [J].

BUTTERY, RG ;

SEIFERT, RM ;

LING, LC .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1970, 18 (03) :538-&

[7] STEAM VOLATILE COMPONENTS OF ROASTED BARLEY [J].

COLLINS, E .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1971, 19 (03) :533-&

[8]

DAVISON BK, 1956, CHEM IND-LONDON, P982

[9]

DAWES IW, 1966, CHEM IND-LONDON, P2203

[10]

DECK RE, 1965, CHEM IND-LONDON, P1343

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