2-Acetyl-5-chloropyrrole in the volatile flavor constituents of cocoa butter
- 1 March 1982
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 30 (2) , 362-364
- https://doi.org/10.1021/jf00110a038
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Halogen compounds identified in the volatile constituents of baked potatoesJournal of Agricultural and Food Chemistry, 1981
- Potential halogenated industrial carcinogenic and mutagenic chemicals II. Halogenated saturated hydrocarbonsScience of The Total Environment, 1979
- Potential halogenated industrial carcinogenic and mutagenic chemicals I. Halogenated unsaturated hydrocarbonsScience of The Total Environment, 1979