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Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline 1,3-dihydroxyacetone model systems

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Chicago
Adams, An, KA TEHRANI, M KERSIENE, and Norbert De Kimpe. 2004. “Detailed Investigation of the Production of the Bread Flavor Component 6-acetyl-1,2,3,4-tetrahydropyridine in Proline 1,3-dihydroxyacetone Model Systems.” Journal of Agricultural and Food Chemistry 52 (18): 5685–5693.
APA
Adams, A., TEHRANI, K., KERSIENE, M., & De Kimpe, N. (2004). Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline 1,3-dihydroxyacetone model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 52(18), 5685–5693.
Vancouver
1.
Adams A, TEHRANI K, KERSIENE M, De Kimpe N. Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline 1,3-dihydroxyacetone model systems. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. AMER CHEMICAL SOC; 2004;52(18):5685–93.
MLA
Adams, An, KA TEHRANI, M KERSIENE, et al. “Detailed Investigation of the Production of the Bread Flavor Component 6-acetyl-1,2,3,4-tetrahydropyridine in Proline 1,3-dihydroxyacetone Model Systems.” JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 52.18 (2004): 5685–5693. Print.
@article{305905,
  author       = {Adams, An and TEHRANI, KA and KERSIENE, M and De Kimpe, Norbert},
  issn         = {0021-8561},
  journal      = {JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY},
  language     = {eng},
  number       = {18},
  pages        = {5685--5693},
  publisher    = {AMER CHEMICAL SOC},
  title        = {Detailed investigation of the production of the bread flavor component 6-acetyl-1,2,3,4-tetrahydropyridine in proline 1,3-dihydroxyacetone model systems},
  volume       = {52},
  year         = {2004},
}

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