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SYNTHESIS OF 2-ACETYL-1-PYRROLINE, THE PRINCIPAL RICE FLAVOR COMPONENT.

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MLA
De Kimpe, Norbert, Christian Stevens, and Marian Keppens. “SYNTHESIS OF 2-ACETYL-1-PYRROLINE, THE PRINCIPAL RICE FLAVOR COMPONENT.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 41.9 (1993): 1458–1461. Print.
APA
De Kimpe, N., Stevens, C., & Keppens, M. (1993). SYNTHESIS OF 2-ACETYL-1-PYRROLINE, THE PRINCIPAL RICE FLAVOR COMPONENT. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 41(9), 1458–1461.
Chicago author-date
De Kimpe, Norbert, Christian Stevens, and Marian Keppens. 1993. “SYNTHESIS OF 2-ACETYL-1-PYRROLINE, THE PRINCIPAL RICE FLAVOR COMPONENT.” Journal of Agricultural and Food Chemistry 41 (9): 1458–1461.
Chicago author-date (all authors)
De Kimpe, Norbert, Christian Stevens, and Marian Keppens. 1993. “SYNTHESIS OF 2-ACETYL-1-PYRROLINE, THE PRINCIPAL RICE FLAVOR COMPONENT.” Journal of Agricultural and Food Chemistry 41 (9): 1458–1461.
Vancouver
1.
De Kimpe N, Stevens C, Keppens M. SYNTHESIS OF 2-ACETYL-1-PYRROLINE, THE PRINCIPAL RICE FLAVOR COMPONENT. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 1993;41(9):1458–61.
IEEE
[1]
N. De Kimpe, C. Stevens, and M. Keppens, “SYNTHESIS OF 2-ACETYL-1-PYRROLINE, THE PRINCIPAL RICE FLAVOR COMPONENT.,” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, vol. 41, no. 9, pp. 1458–1461, 1993.
@article{203151,
  author       = {De Kimpe, Norbert and Stevens, Christian and Keppens, Marian},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {9},
  pages        = {1458--1461},
  title        = {SYNTHESIS OF 2-ACETYL-1-PYRROLINE, THE PRINCIPAL RICE FLAVOR COMPONENT.},
  volume       = {41},
  year         = {1993},
}