Identification of alkyloxazoles in the volatile compounds from french-fried potatoes
- 1 July 1986
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 34 (4) , 621-623
- https://doi.org/10.1021/jf00070a008
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Formation of oxazolines and oxazoles in Strecker degradation of DL-alanine and L-cysteine with 2,3-butanedioneJournal of Agricultural and Food Chemistry, 1982
- Isolation and identification of volatile compounds from baked potatoesJournal of Agricultural and Food Chemistry, 1981
- Oxazoles and oxazolines in foodsJournal of Agricultural and Food Chemistry, 1978