Influence of Water Content on the Formation of Volatiles from L-Cysteine and Dihydroxyacetone Heated in a Glycerine-Water System

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概要

• 論文の詳細を見る
• 社団法人日本農芸化学会の論文
• 1993-02-23

著者

• Okumura J

  Kawasaki Research Center T. Hasegawa Co. Ltd.

• Okumura Joji

  Kawasaki Research Center T. Hasegawa Co. Ltd.

関連論文

• Volatile Products Formed from L-Cysteine and Dihydroxyacetone Thermally Treated in Different Solvents(Food & Nutrition)
• Effects of Reaction Time and Temperature on the Formation of Volatiled from L-Cysteine and Propanan Heated in a Triglyceride-Water System(Food & Nutrition)
• Volatile Products Formed from L-Cysteine and Propanal Thermally Treated in Triglyceride-Water Systems(Food & Nutrition)
• Influence of Water Content on the Formation of Volatiles from L-Cysteine and Dihydroxyacetone Heated in a Glycerine-Water System

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