Characterization of intermediate 3-oxazolines and 3-thiazolines from the reaction of 3-hydroxy-2-butanone and ammonium sulfide. in “Food Flavors: Formation, Analysis, and Packaging Influences.
黃卓治
黃卓治
Categories: Symposium  /  
Year1998
Author
Created date2019-02-19
Author order4
Corresponding authorNo
Publication year1998
Symposium nameACS Symposium Series 1998,
Seminar country中華民國
Start date1998-01-01
End date1998-01-01
Review systemNo
LanguageTraditional Chinese