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| Author: | Martin, N. |
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3 matching references were found.
Engel, E.; Baty, C.; le Corre, D.; Souchon, I.; Martin, N., Flavor-active compounds potentially implicated in cooked cauliflower acceptance, J. Agric. Food Chem., 2002, 50, 22, 6459-6467, https://doi.org/10.1021/jf025579u . [all data]
Tressl, R.; Rewicki, D.; Helak, B.; Kamperschröer, H.; Martin, N., Formation of 2,3-dihydro-1H-pyrrolizines as proline specific Maillard products, J. Agric. Food Chem., 1985, 33, 5, 919-923, https://doi.org/10.1021/jf00065a036 . [all data]
Lyle, R.E.; Martin, N.B.; Fielding, H.L., J. Am. Chem. Soc., 1953, 75, 4089. [all data]