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Author:Bertram, H.-J.

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2 matching references were found.

Güntert, M.; Bertram, H.-J.; Hopp, R.; Silberzahn, W.; Sommer, H.; Werkhoff, P., Thermal generation of flavor compounds from thiamin and various amino acids in Recent developments in flavor and fragrance chemistry. Proceedings of the 3rd International Haarmann Reimer Symposium, Hopp,R.; Mori,K., ed(s)., VCH Publishers, New York, 1992, 215-240. [all data]

Weber, B.; Hartmann, B.; Stöckigt, D.; Schreiber, K.; Roloff, M.; Bertram, H.-J.; Schmidt, C.O., Liquid chromatography/mass spectrometry and liquid chromatography/nuclear magnetic resonance as complementary analytical techniques for unambiguous identification of polymethoxylated flavones in residues from molecular distillation of orange peel oils (Citrus sinensis), J. Agric. Food Chem., 2006, 54, 274-278. [all data]