ON THE FORMATION OF SOME SULFUR-COMPOUNDS IN ROASTED COFFEE

被引：0

作者：

REWICKI, D ^{[1
]}

机构：

[1] FREE UNIV BERLIN,INST ORGAN CHEM,W-1000 BERLIN 33,GERMANY

来源：

ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY | 1993年 / 206卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：141 / AGFD

共 50 条

[1] ELECTROCHEMISTRY OF SOME SULFUR-COMPOUNDS
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JOURNAL OF THE ELECTROCHEMICAL SOCIETY, 1980, 127 (03) : C124 - C124
[2] ELECTRON BEHAVIOR IN SOME SULFUR-COMPOUNDS
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ABSAR, I
ADVANCES IN CHEMISTRY SERIES, 1972, (110): : 20 - &
[3] FORMATION PATHWAYS FOR PRIMARY ROASTED COFFEE AROMA COMPOUNDS
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[4] FORMATION OF ETHYLENIC COMPOUNDS BY DECOMPOSITION OF CUPRATED SULFUR-COMPOUNDS
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[5] PULSE-RADIOLYSIS OF SOME SULFUR-COMPOUNDS
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[6] REACTIONS OF SOME NUCLEOPHILIC SULFUR-COMPOUNDS WITH AROYLPHENYLACETYLENES
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[7] CNDO/2 CALCULATIONS FOR SOME SULFUR-COMPOUNDS
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[8] SOME CHEMISTRY OF FLUORINATED OCTAHEDRAL SULFUR-COMPOUNDS
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[9] SOME REACTIONS OF ELECTRONRICH ACETYLENES WITH SULFUR-COMPOUNDS
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[10] FORMATION OF PYRROLES AND AROMA CONTRIBUTING SULFUR COMPONENTS IN MALT AND ROASTED COFFEE
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