Structures, Sensory Activity, and Dose/Response Functions of 2,5-Diketopiperazines in Roasted Cocoa Nibs (Theobroma cacao)
Tóm tắt
Từ khóa
Tài liệu tham khảo
Ney K. H., 1986, Gordian, 5, 88
Bonvehi S. J., 2000, Eur. Food Res. Technol., 210, 195
Stark T., 2005, J. Agric. Food Chem., 53, 5418
Stark T., 2005, J. Agric. Food Chem., 53, 5428
Chen Y.-H., 2004, Eur. Food Res. Technol., 218, 597
Rizzi G. P., 1989, Thermal Generation of Aromas, 181
Sakamura S., 1978, Agric. Biol. Chem., 42, 612
Takahashi K., 1974, Agric. Biol. Chem., 38, 932
Roudot-Agaron F., 1993, J. Food Sci., 58, 1009
Eriksen S. A., 1980, Cereals for Food and Beverages: Recent Progress in Cereal Chemistry and Technology, 408
Ishibashi N., 1987, Agric. Biol. Chem., 51, 3313
Ishibashi N., 1987, Agric. Biol. Chem., 51, 2394
Ishibashi N., 1988, Agric. Biol. Chem., 52, 94
Galopin C., 2005, State-of-the-Art in Flavour Chemistry and Biology, 67
