2 matching references were found.
Baltes w.; Bochmann G., Model reactions on roast aroma formation. II. Mass spectrometric identification of furans and furanones from the reaction of serine and threonine with sucrose under the conditions of coffee roasting, Z. Lebensm. Unters. Forsch., 1987, 184, 179-186. [all data]
Tschiersky H.; Baltes W., Investigation of caramel. Curiepoint pyrolysis of caramal syrups and other investigations of structure., Z. Lebensm. Unters. Forsch., 1989, 189, 2, 132-137. [all data]