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On the Hodge Mechanism of the Formation of the Bread Flavor Componnt 6-Acetyl-l,2,3,4-tetrahydropyridine from Proline and Sugars.

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Chicago
De Kimpe, Norbert, WS DHOOGE, YZ SHI, Marian Keppens, and Mark Boelens. 1994. “On the Hodge Mechanism of the Formation of the Bread Flavor Componnt 6-Acetyl-l,2,3,4-tetrahydropyridine from Proline and Sugars.” Journal of Agricultural and Food Chemistry 42 (8): 1739–1742.
APA
De Kimpe, N., DHOOGE, W., SHI, Y., Keppens, M., & Boelens, M. (1994). On the Hodge Mechanism of the Formation of the Bread Flavor Componnt 6-Acetyl-l,2,3,4-tetrahydropyridine from Proline and Sugars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 42(8), 1739–1742.
Vancouver
1.
De Kimpe N, DHOOGE W, SHI Y, Keppens M, Boelens M. On the Hodge Mechanism of the Formation of the Bread Flavor Componnt 6-Acetyl-l,2,3,4-tetrahydropyridine from Proline and Sugars. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 1994;42(8):1739–42.
MLA
De Kimpe, Norbert, WS DHOOGE, YZ SHI, et al. “On the Hodge Mechanism of the Formation of the Bread Flavor Componnt 6-Acetyl-l,2,3,4-tetrahydropyridine from Proline and Sugars.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 42.8 (1994): 1739–1742. Print.
@article{199132,
  author       = {De Kimpe, Norbert and DHOOGE, WS and SHI, YZ and Keppens, Marian and Boelens, Mark},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {8},
  pages        = {1739--1742},
  title        = {On the Hodge Mechanism of the Formation of the Bread Flavor Componnt 6-Acetyl-l,2,3,4-tetrahydropyridine from Proline and Sugars.},
  volume       = {42},
  year         = {1994},
}