Characterization of aroma compounds: structure, physico-chemical and sensory properties
Author:
Affiliation:
1. Faculty of Food Science and Nutrition; Poznań University of Life Sciences; Poznań Poland
Publisher
John Wiley & Sons, Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118929384.ch6/fullpdf
Reference86 articles.
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2. Model ractions on roast aroma formation. II. Mass spectrometric identification of furans and furanones from the reaction of serine and threonine with sucrose under the conditoins of coffee roasting;Baltes;Zeitschrift für Lebensmittel-Untersuchung und -Forschung,1987a
3. Model reactions on roast aroma formation. IV Mass spectrometric identification of pyrazines from the reaction of serine and threonine with sucrose under the condition of coffee roasting;Baltes;Zeitschrift für Lebensmittel-Untersuchung und -Forschung.,1987b
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