Characterization of bacon odor and other flavor components from the reaction of isovaleraldehyde and ammonium sulfide
- 1 January 1985
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 33 (1) , 130-132
- https://doi.org/10.1021/jf00061a037
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Über Kondensationen der Aldehyde mit Ammonik zu PyridinbasenJournal für Praktische Chemie, 1924