Oxidation behaviour of vanillin in dairy products

Author:

Anklam Elke,Gaglione Silvia,Müller Anne

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference10 articles.

1. Authenticity of vanilla and vanilla extracts. Part 1: Comprehensive survey of the literature;Anklam;EUR 15561 EN,1993

2. Enzymatische Oxidation von Vanillin;Baumgartner;Chimia,1972

3. Commission Regulation (EEC) No. 570/88 of 16 February 1988 on the sale of butter at reduced prices and the granting of aid for butter and concentrated butter for use in the manufacture of pastry products, ice-cream and other foodstuffs;European Union Commission;Off. J. Eur. Comm.,1988

4. Working document in preparation;European Union Commission,1997

5. Zur Oxidation von Kreosol mit Sauerstoff in alkalischer Lösung—Modellversuche zum Sauerstoffaufschluβ des Holzes;Fricko;Monatsh. Chem.,1980

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