STUDY OF FLAVOR CONSTITUENTS PRODUCED FROM -RHAMNOSE-H2S-NH3 MODEL SYSTEM USING HPLC
- 1 January 1979
- book chapter
- Published by Elsevier
Abstract
No abstract availableThis publication has 32 references indexed in Scilit:
- Comparison of New High Capacity Ion Exchange Silicas of the Spherosil Type and Normal Microparticulate Ion Exchangers of the Polystyrene Divinylbenzene Type in High Performance Liquid ChromatographyJournal of Chromatographic Science, 1977
- High Pressure Liquid Chromatography of Selected Sulfur CompoundsAnalytical Letters, 1977
- Steric effects in liquid-solid chromatographic analysis of pyridine and its 2-alkylsubstituted derivativesChromatographia, 1975
- Organic sulfur compounds from fatty aldehydes, hydrogen sulfide, thiols, and ammonia as flavor constituentsJournal of Agricultural and Food Chemistry, 1974
- Alkylthiazoles in potato productsJournal of Agricultural and Food Chemistry, 1974
- Mass spectra of some alkylthiazolesJournal of Agricultural and Food Chemistry, 1973
- Rates of N-methylation of azoles with methyl iodide and dimethyl sulphateAustralian Journal of Chemistry, 1973
- Recent Advances in Pyazine ChemistryAdvances in Heterocyclic Chemistry, 1972
- Volatile constituents of coffee. Pyrazines and other compoundsJournal of Agricultural and Food Chemistry, 1967
- Recherches sur les arǒmes. 16e communication [1]. Sur l'arǒme du cacao IIIHelvetica Chimica Acta, 1967