Origin of alkyl-substituted pyridines in food flavor: formation of the pyridines from the reaction of alkanals with amino acids
- 1 May 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (3) , 546-549
- https://doi.org/10.1021/jf60229a048
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
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