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Flavor Contribution and Formation of the Intense Roast-Smelling Odorants 2-Propionyl-1-pyrroline and 2-Propionyltetrahydropyridine in Maillard-Type Reactions

✍ Scribed by Hofmann, Thomas; Schieberle, Peter

Book ID: 127065619
Publisher: American Chemical Society
Year: 1998
Tongue: English
Weight: 88 KB
Volume: 46
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf971101s

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