Thiazoles, oxazoles, and oxazolines identified in the volatile flavor of roasted peanuts
- 1 May 1981
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 29 (3) , 684-686
- https://doi.org/10.1021/jf00105a066
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Isolation and identification of volatile compounds from baked potatoesJournal of Agricultural and Food Chemistry, 1981
- Volatile components of roasted peanuts. Major monocarbonyls and some noncarbonyl componentsJournal of Agricultural and Food Chemistry, 1967
- An Apparatus for the Isolation of Volatile Compounds from FoodsJournal of Food Science, 1966