Model Studies on the Oxidative Stability of Odor-Active Thiols Occurring in Food Flavors

Journal of Agricultural and Food Chemistry

Volumn 44, Issue 1, 1996, Pages 251-255

  Hofmann, Thomas ^a   Schieberle, Peter ^a   Grosch, Werner ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

2 furfurylthiol; 2 Methyl 3 furanthiol; Disulfide formation

Indexed keywords

EID: 0001203888     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9500703     Document Type: Article

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