Identification and analysis of the major acids from fruit juices and wines
Identification and analysis of the major acids from fruit juices and wines
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DOI：
10.1021/jf60185a018
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发表时间：
1973
影响因子：
6.1
通讯作者：
J. J. Ryan-J.;J. A. Dupont
中科院分区：
文献类型：
--
作者：
J. J. Ryan-J.;J. A. Dupont
两个模型系统近似熟肉的条件下制备和分析。共鉴定出34种含硫化合物。其中21种以前在天然食品中报道过，其余13种尚未报道为天然存在。其中11种化合物已被合成。
Two model systems approximating the conditions of cooked meats were prepared and analyzed. A total of 34 sulfur compounds were identified. Of these, 21 have been previously reported in natural foods, and the remaining 13 have not been reported as naturally occurring. Eleven of these compounds have been synthesized.