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Quantitative Model Studies on the Effectiveness of Different Precursor Systems in the Formation of the Intense Food Odorants 2-Furfurylthiol and 2-Methyl-3-furanthiol

✍ Scribed by Hofmann, T.; Schieberle, P.

Book ID: 118050238
Publisher: American Chemical Society
Year: 1998
Tongue: English
Weight: 108 KB
Volume: 46
Category: Article
ISSN: 0021-8561
DOI: 10.1021/jf9705983

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