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Title:

New results on the formation of the cracker-like aroma compounds 2-acetyltetrahydropyridine and 2-acetyl-1-pyrroline by Maillard-type reactions

Document type:
Buchbeitrag
Author(s):
Schieberle, P.; Hofmann, T.
Pages contribution:
209 - 215
Editor:
O'Brien, J. ; Nursten, H. ; Crabbe, J.C. ; Ames, J.M.
Book title:
The Maillard reaction in foods and medicine
Publisher:
Royal Society of Chemistry
Publisher address:
Cambridge
Year:
1998
Format:
Text
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