Formation of Pyrazines by Chitin Pyrolysis

Journal of Food Science

Volumn 50, Issue 6, 1985, Pages 1762-1763

  KNORR, DIETRICH ^a,b,c   WAMPLER, THOMAS P ^a,b,c   TEUTONICO, RITA A ^a,b,c  

^a UNIVERSITY OF DELAWARE   (United States)

^b Chemical Data Systems Inc ^*  (United States)

^c UNIVERSITY OF PENNSYLVANIA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84987263089     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1985.tb10589.x     Document Type: Article

References (22)

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7. Factors affecting the formation of pyrazine compounds in sugar‐amine reactions
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11. Quantitative head space analysis: Total and specific group analysis
12. Pyrazines in foods: An update
13. Pyrazines in foods
14. Pyrazines in foods. A review
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18. Formation of spherical chitosan biocat‐alysts by ionotropic gelation
19. Formation of pyrazines from thermal treatment of some amino‐hydroxy compounds
20. In vivo dye‐binding of chitin and its effect on gerbil growth and gut formation
21. Gaschromotographische Rostgradbestimmung von Ka‐kao iiber methylierte Pyrazine