Species with data from:
Izzo, H.V.; Ho, C.-T., Effect of residual amide content on aroma generation and browning in heated gluten-glucose model systems, J. Agric. Food Chem., 1993, 41, 12, 2364-2367, https://doi.org/10.1021/jf00036a028 .
2 matching species were found.
For each matching species the following will be displayed:
- Chemical name
- Chemical formula
- Structure image (if available)
Click on the name to see more data.
- 1-Butanol, 3-methyl- (C5H12O)
- 2-Propanone, 1-hydroxy- (C3H6O2)