Identification of volatile constituents responsible for characteristic molasses aroma by unconventional gas chromatography
- 1 July 1980
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 28 (4) , 856-858
- https://doi.org/10.1021/jf60230a041
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Formation of heterocyclic compounds from the reaction of L-rhamnose with ammoniaJournal of Agricultural and Food Chemistry, 1978
- The volatile constituents of coffee—IIITetrahedron, 1964