Studies on the formation and stability of the roast-flavor compound 2-acetyl-2-thiazoline

T Hofmann, P Schieberle

文献索引：Journal of Agricultural and Food Chemistry, , vol. 43, # 11 p. 2946 - 2950

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被引用次数: 34

摘要

... As a consequence, the results allow the conclusion that HDT might also be an important intermediate in the generation of AT in foods, such as ... LITERATURE CITED Barrow, GM Physical Chemistry, part 111; Bohmann and Viehweg: Braunschweig, 1972; pp 295 ff. ... Food Chem. ...