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.
| Year | 1998 |
| Author | |
| Created date | 2019-02-19 |
| Author order | 4 |
| Corresponding author | false |
| Publication year | 1998 |
| Symposium name | ACS Symposium Series 1998, |
| Publication country | 中華民國 |
| Start date | 1998-01-01 |
| End date | 1998-01-01 |
| Review system | 否 |
| Language | Traditional Chinese |