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Mechanisms of Formation of Heterocyclic compounds
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7-lactones a-amino acetaldehyde acetate Agric alcohol aldehydes alkyl alkylpyrazines Amadori amino acids ammonia aroma compounds asparagus base peak beef benzothiazole beverages black tea bread carbonyl compounds CH3 CH3 CH3 CH3 CH3 H CH3 H H chemical Chemistry Chim chromatography COCH3 cocoa coffee components Compounds in Food condensation cooked cyclization cysteine derivatives essential oils esters ether extraction fatty acids fermentation Flament flavouring substances Food Chem food flavours Food Sci formation fragmentation furans furfural Furfuryl H CH3 CH3 H CH3 H H H CH3 H H H heterocyclic compounds hydrogen sulphide ibid idem identified imidazoles isolated ketones lactone lipids Maillard reaction mass spectra meat methods methyl milk mixture model systems molecular ion molecules nitrogen nutty obtained odour oxazoles oxidation peanuts Phenolic potato precursors present proteins pyrazines pyridines pyrolysis pyrroles ring Scheme solvent sugars sulphur synthesis Table thermal degradation thiazoles thiophenes tobacco tomato Vernin volatile