MODEL REACTIONS ON ROAST AROMA FORMATION .4. MASS-SPECTROMETRIC IDENTIFICATION OF PYRAZINES FROM THE REACTION OF SERINE AN THREONINE WITH SUCROSE UNDER THE CONDITIONS OF COFFEE ROASTING

被引：41
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/BF01027747
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：485 / 493
页数：9
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