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Volumn 61, Issue 6, 1997, Pages 1013-1015

Combined effects of a buffer and solvent on tetramethylpyrazine formation in a 3-hydroxy-2-butanone/ammonium hydroxide system

Author keywords

Buffer capacity; Phosphate buffer; Protic solvent; Tetramethylpyrazine

Indexed keywords


EID: 0030799289     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.61.1013     Document Type: Article
Times cited : (8)

References (21)
  • 2
    • 0002598286 scopus 로고
    • “Thermally Generated Flavors, Maillard, Microwave and Extrusion Process
    • P. M. T. De Kok and E. A. E. Rosing, in “Thermally Generated Flavors, Maillard, Microwave and Extrusion Process,” American Chemical Society Symposium Series, 543, pp. 158-179 (1994).
    • (1994) American Chemical Society Symposium Series , vol.543 , pp. 158-179
    • De Kok, P.M.T.1    Rosing, E.A.E.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.