2-ACETYL-1-PYRROLINE : AN IMPORTANT AROMA COMPONENT OF COOKED RICE.
- Other title
- L'ACETYL-2-PYRROLINE-1 : UN IMPORTANT CONSTITUANT DE L'AROME DU RIZ CUIT. (fr)
- Author
- BUTTERY RG; LING LC; JULIANO BO
ARS, WESTERN REG. RES. CENT./BERKELEY/USA - Source
- CHEMISTRY AND INDUSTRY (LONDON).; ISSN 0009-3068; GBR; DA. 1982; NO 23; PP. 958-959; BIBL. 5 REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- RIZ AROME IDENTIFICATION TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- RICE AROMA IDENTIFICATION FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0140655
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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