Volatile products formed from the thermal degradation of thiamin at high and low moisture levels
- 1 September 1984
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 32 (5) , 1015-1018
- https://doi.org/10.1021/jf00125a016
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Substituted 4-methyl-1,3-dioxolanes: solvent interaction products in some commercial beef flavoringsJournal of Agricultural and Food Chemistry, 1980
- Identification of a thiamin odor compound from photolysis of thiaminJournal of Agricultural and Food Chemistry, 1978