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On the Hodge mechanism of the formation of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine from proline and sugars

✍ Scribed by De Kimpe, Norbert G.; Dhooge, Willem S.; Shi, Youzhong; Keppens, Marian A.; Boelens, Mark M.

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

A convenient synthesis of 6-acetyl-1,2,3

✍ De Kimpe, Norbert; Stevens, Christian 📂 Article 📅 1993 🏛 American Chemical Society 🌐 English ⚖ 361 KB

Detailed Investigation of the Production

✍ Adams, An; Abbaspour Tehrani, Kourosch; Keršienė, Milda; De Kimpe, Norbert 📂 Article 📅 2004 🏛 American Chemical Society 🌐 English ⚖ 156 KB

Syntheses of the principal bread flavor

✍ Norbert De Kimpe; Christian Stevens 📂 Article 📅 1995 🏛 Elsevier Science 🌐 French ⚖ 855 KB

An Expeditious, High-Yielding Constructi

✍ Harrison, Tyler J.; Dake, Gregory R. 📂 Article 📅 2005 🏛 American Chemical Society 🌐 English ⚖ 101 KB

VII. Studies on the mechanism of action

✍ Gerald Cohen; Catherine Mytilineou 📂 Article 📅 1985 🏛 Elsevier Science 🌐 English ⚖ 404 KB

VI. Studies on the mechanism of 1-methyl

✍ Martyn T. Smith; Gunilla Ekström; Martha S. Sandy; Donato Di Monte 📂 Article 📅 1987 🏛 Elsevier Science 🌐 English ⚖ 396 KB