A RESEARCH NOTE. SYNTHESIS AND AROMA PROPERTIES OF NEW ALKYLOXAZOLES AND ALKYLTHIAZOLES IDENTIFIED IN COCOA BUTTER FROM ROASTED COCOA BEANS
- Other title
- NOTE DE RECHERCHE. SYNTHESE ET PROPRIETES ORGANOLEPTIQUES DE NOUVELLES ALKYLOXAZOLES ET ALKYLTHIAZOLES IDENTIFIEES DANS LE BEURRE DE CACAO PREPARE A PARTIR DE FEVES DE CACAO GRILLEES (fr)
- Author
- HO CT; JIN QZ; LEE KN; CARLIN JT; CHANG SS
NEW JERSEY AGRICULTURAL EXP. STN./NEW BRUNSWICK/USA - Source
- JOURNAL OF FOOD SCIENCE; ISSN 0022-1147; USA; DA. 1983; VOL. 48; NO 5; PP. 1570-1571; BIBL. 12 REF.; TABL.
- Document type
- Article
- Language
- English
- Keyword (fr)
- BEURRE CACAO AROME IDENTIFICATION SPECTROMETRIE MASSE TECHNOLOGIE ALIMENTAIRE
- Keyword (en)
- COCOA BUTTER AROMA IDENTIFICATION MASS SPECTROMETRY FOOD SCIENCES
- Keyword (es)
- TECNOLOGIA
- Classification
- Discipline
- Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL83X0502581
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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