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2-Oxopropanal, Hydroxy-2-propanone, and 1-PyrrolineImportant Intermediates in the Generation of the Roast-Smelling Food Flavor Compounds 2-Acetyl-1-pyrroline and 2-Acetyltetrahydropyridine

✍ Scribed by Hofmann, Thomas; Schieberle, Peter

No coin nor oath required. For personal study only.

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