Model reactions on roast aroma formation. 1. Reaction of serine and threonine with sucrose under the conditions on coffee roasting and identification of new coffee aroma compounds
- 1 May 1987
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 35 (3) , 340-346
- https://doi.org/10.1021/jf00075a015
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- Mass spectra and sensory properties of some 4,5-dialkyloxazolesJournal of Agricultural and Food Chemistry, 1981