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2 matching references were found.

Arnoldi, A.; Arnoldi, C.; Baldi, O.; Griffini, A., Flavor components in the Maillard reaction of different amino acids with fructose in cocoa butter-water. Qualitative and quantitative analysis of pyrazines, J. Agric. Food Chem., 1988, 36, 5, 988-992, https://doi.org/10.1021/jf00083a021 . [all data]

Bao, M.L.; Pantani, F.; Barbieri, K.; Burrini, D.; Griffini, O., Direct acetylation followed by solid-phase disk extraction and GC-ITDMS for the determination of trace phenols in water, Chromatographia, 1996, 42, 3/4, 227-233, https://doi.org/10.1007/BF02269658 . [all data]