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Volumn 826, Issue , 2002, Pages 227-242

Biological pathways for the formation of oxygen-containing aroma compounds

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EID: 0041308234     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2002-0826.ch014     Document Type: Article
Times cited : (9)

References (43)
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    • (1981) Flavor Research, Recent Advances , pp. 175-216
    • Buttery, R.G.1
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    • 0002381809 scopus 로고
    • Flavor chemistry: Trends and developments
    • Teranishi, R., Buttery, R.G., Shahidi, F.; ACS: Washington, DC
    • Kobayashi, A. In Flavor Chemistry: Trends and Developments; Teranishi, R., Buttery, R.G., Shahidi, F.; ACS Symposium Series 388; ACS: Washington, DC, 1989; pp 49-59.
    • (1989) ACS Symposium Series , vol.388 , pp. 49-59
    • Kobayashi, A.1
  • 29
    • 0002883752 scopus 로고
    • Flavor Precursors: Thermal and Enzymatic Conversions
    • Teranishi, R.; Takeoka, G.R.; Güntert, M; Eds. ACS: Washington, DC
    • Winterhalter, P. In Flavor Precursors: Thermal and Enzymatic Conversions; Teranishi, R.; Takeoka, G.R.; Güntert, M; Eds. ASC Symposium Series 490; ACS: Washington, DC, 1992; pp 98-115.
    • (1992) ASC Symposium Series , vol.490 , pp. 98-115
    • Winterhalter, P.1
  • 35
  • 42
    • 0002023880 scopus 로고
    • Lipid oxidation in food
    • St. Angelo, A.J., Ed.; ACS: Washington, DC
    • German, J. B.; Zhang, H.; Berger, R. In Lipid Oxidation in Food St. Angelo, A.J., Ed.; ACS Symposium Series 500; ACS: Washington, DC, 1992; pp 74-92.
    • (1992) ACS Symposium Series , vol.500 , pp. 74-92
    • German, J.B.1    Zhang, H.2    Berger, R.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.