Pyrazines in extruded malt
- 1 October 1986
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 37 (10) , 991-1000
- https://doi.org/10.1002/jsfa.2740371007
Abstract
No abstract availableKeywords
This publication has 15 references indexed in Scilit:
- FLAVOR CHANGES IN WHOLE MILK POWDER DURING STORAGEJournal of Food Quality, 1985
- INFLUENCE OF ROASTING TIME ON SENSORY ATTRIBUTES OF FRESH ROASTED PEANUTSJournal of Food Science, 1980
- Volatile flavour components of malt extractJournal of the Science of Food and Agriculture, 1980
- Chemistry of baked potato flavor. 1. Pyrazines and thiazoles indentified in the volatile flavor of baked potatoJournal of Agricultural and Food Chemistry, 1980
- Changes of headspace volatile components of soybeans during roasting.Agricultural and Biological Chemistry, 1980
- Volatile constituents of white bread crustInternational Journal of Food Science & Technology, 1977
- Basic compounds contributing to beer flavourJournal of the Science of Food and Agriculture, 1977
- Effect of time, temperature, and reactant ratio on pyrazine formation in model systemsJournal of Agricultural and Food Chemistry, 1976
- Steam volatile components of roasted barleyJournal of Agricultural and Food Chemistry, 1971
- Studies on Flavor Components of Roasted BarleyAgricultural and Biological Chemistry, 1969