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FORMATION OF SULFUR-CONTAINING COMPOUNDS FROM THE REACTION OF D-GLUCOSE AND HYDROGEN SULFIDE

Author
SAKAGUCHI M; SHIBAMOTO T
OGAWA & CO. LTD., AKABANENISHI KITAKU TOKYO, JPN
Source
J. AGRIC. FOOD CHEM.; USA; DA. 1978; VOL. 26; NO 5; PP. 1260-1262; BIBL. 38 REF.
Document type
Article
Language
English
Keyword (fr)
PRODUIT ALIMENTAIRE AROME COMPOSE VOLATIL ETUDE SUR MODELE ANALYSE QUALITATIVE CHROMATOGRAPHIE PHASE GAZEUSE SPECTROMETRIE MASSE GLUCOSE SOUFRE DERIVE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
FOODSTUFF MODEL STUDY QUALITATIVE ANALYSIS GAS CHROMATOGRAPHY MASS SPECTROMETRY MASS SPECTROSCOPY GLUCOSE FOOD SCIENCES
Keyword (es)
TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Discipline
Agrifood industries
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL7910320395

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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