Synthesis and assessment of three compounds suspected as egg aroma volatiles
- 1 May 1981
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 29 (3) , 484-488
- https://doi.org/10.1021/jf00105a011
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Formation of sulfur-containing compounds from the reaction of D-glucose and hydrogen sulfideJournal of Agricultural and Food Chemistry, 1978
- Volatile flavour components of eggsJournal of the Science of Food and Agriculture, 1975
- Isolation, Structure, and Synthesis of Lenthionine and Its Analogs.CHEMICAL & PHARMACEUTICAL BULLETIN, 1967