On the Hodge mechanism of the formation of the bread flavor...

Journal of Agricultural and Food Chemistry 1994 / 08 Vol. 42; Iss. 8

On the Hodge mechanism of the formation of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine from proline and sugars

De Kimpe, Norbert G., Dhooge, Willem S., Shi, Youzhong, Keppens, Marian A., Boelens, Mark M.
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Volume:
42
Language:
english
Journal:
Journal of Agricultural and Food Chemistry
DOI:
10.1021/jf00044a031
Date:
August, 1994
File:
PDF, 435 KB
english, 1994
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