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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

An Adams UGent, KA TEHRANI, M KERSIENE and Norbert De Kimpe UGent (2004) JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. 52(18). p.5685-5693
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
52
issue
18
pages
5685-5693 pages
publisher
AMER CHEMICAL SOC
Web of Science type
Article
Web of Science id
000223666000018
JCR category
AGRICULTURE, MULTIDISCIPLINARY
JCR impact factor
2.327 (2004)
JCR rank
1/29 (2004)
JCR quartile
1 (2004)
ISSN
0021-8561
language
English
UGent publication?
yes
classification
A1
id
305905
handle
http://hdl.handle.net/1854/LU-305905
date created
2005-05-13 09:15:00
date last changed
2016-12-19 15:45:35
@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},
}

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.