Formation of sulfur- and nitrogen-containing compounds from the reaction of furfural with hydrogen sulfide and ammonia
- 1 January 1977
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 25 (1) , 206-208
- https://doi.org/10.1021/jf60209a055
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Study of meat volatiles associated with aroma generated in a D-glucose-hydrogen sulfide-ammonia model systemJournal of Agricultural and Food Chemistry, 1976
- Volatile constituents of coffee. Pyrazines and other compoundsJournal of Agricultural and Food Chemistry, 1967
- Isolation, Structure, and Synthesis of Lenthionine and Its Analogs.CHEMICAL & PHARMACEUTICAL BULLETIN, 1967
- Recherches sur les arǒmes 13e communication [1] Sur 1′ arǒme de café. IHelvetica Chimica Acta, 1967
- Chicken Flavor: the Identification of Some Chemical Components and the Importance of Sulfur Compounds in the Cooked Volatile FractionJournal of Food Science, 1965