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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.

Norbert De Kimpe UGent, WS DHOOGE, YZ SHI, Marian Keppens and Mark Boelens (1994) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 42(8). p.1739-1742
Please use this url to cite or link to this publication:
author
organization
year
type
journalArticle (original)
publication status
published
subject
journal title
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
J. Agric. Food Chem.
volume
42
issue
8
pages
1739-1742 pages
Web of Science type
Article
ISSN
0021-8561
language
English
UGent publication?
yes
classification
A1
id
199132
handle
http://hdl.handle.net/1854/LU-199132
date created
2004-01-14 13:42:00
date last changed
2016-12-19 15:38:50
@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},
}

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.