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Effect of Roasting Time and Temperature on the Generation of Nonvolatile (Polyhydroxyalkyl)pyrazine Compounds in Peanuts, As Determined by High-Performance Liquid Chromatography

✍ Scribed by Magaletta, Robert L.; Ho, Chi-Tang

Book ID: 126429731
Publisher: American Chemical Society
Year: 1996
Tongue: English
Weight: 158 KB
Volume: 44
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf960148v

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