Determination of Vanillin, Other Phenolic Compounds, and Flavors in Vanilla Beans

Autor:	Hui-Ing Hwang, Thomas G. Hartman, Karl Karmas, Aparna Shevade, Judy Chen, Maria Deagro
Rok vydání:	1992
Předmět:	chemistry.chemical_compound Chromatography chemistry Vanillin Thermal desorption Gas chromatography Gas chromatography–mass spectrometry
Zdroj:	ACS Symposium Series ISBN: 9780841224759 Phenolic Compounds in Food and Their Effects on Health I: Analysis, Occurrence, and Chemistry
DOI:	10.1021/bk-1992-0506.ch004
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::47a69a53c3591839406fb2a6dda09e5e https://doi.org/10.1021/bk-1992-0506.ch004 Zobrazit plný text záznamu