Analysis of complex reaction mixtures: Applications of Py-GC-MS and the microwave-assisted process

American Laboratory

Volumn 31, Issue 9, 1999, Pages 30-31

  Yaylayon, Varoujon A ^a  

^a MCGILL UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EXTRACTION; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MICROWAVES; MIXTURES; PYROLYSIS; SYNTHESIS (CHEMICAL);

COMPLEX REACTION MIXTURES; MICROWAVE ASSISTED PROCESS (MAP);

SPECTROSCOPIC ANALYSIS;

EID: 0032683494     PISSN: 00447749     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (12)

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2. Yaylayan V, Keyhani A. Pyrolysis-GC/MS analysis of non-volatile flavor precursors. In: Pickenhagen W, Spanier AM, Ho C-T, eds. Contribution of low and non-volatile materials to the flavor of food. Carol Stream, IL: Allured Publishing Co., 1996:13-26.
3. Yaylayan V, Keyhani A. Application of microwave-assisted process (MAP) and Py-GC-MS to the analysis of Maillard reaction products. In: Morella MJ, Mussinan C, eds. Challenges in the isolation and characterization of flavor compounds. Symposium series no. 705, American Chemical Society, Washington DC, 1998, in press.
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8. Irwin WJ. Analytical pyrolysis. New York, NY: Marcel Dekker, Inc., 1982:52-3.
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