Quantitative analysis of alkylpyrazines in regular- and low-fat commercial peanut butter preparations

Bioscience, Biotechnology and Biochemistry

Volumn 61, Issue 1, 1997, Pages 171-173

  Loot, Kwangjee ^a,b   Ho, Chi Tang ^a  

^a RUTGERS UNIVERSITY   (United States)

^b Keimyung University   (South Korea)

Author keywords

Alkylpyrazines; Low fat; Peanut butter; Quantification; Regular fat

Indexed keywords

PYRAZINE DERIVATIVE;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; GAS CHROMATOGRAPHY; INSTRUMENTATION; METHODOLOGY; PEANUT; VOLATILIZATION;

ARACHIS HYPOGAEA; CHROMATOGRAPHY, GAS; FOOD ANALYSIS; PYRAZINES; VOLATILIZATION;

EID: 0030945167     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.61.171     Document Type: Article

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