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Journal Article|Research Support, Non-U.S. Gov't |
| endingPage |
3892 |
| issn |
0021-8561
1520-5118 |
| issueIdentifier |
8 |
| pageRange |
3885-3892 |
| publicationName |
Journal of Agricultural and Food Chemistry |
| startingPage |
3885 |
| bibliographicCitation |
Martin FL, Ames JM. Formation of Strecker aldehydes and pyrazines in a fried potato model system. J Agric Food Chem. 2001 Aug;49(8):3885–92. doi: 10.1021/jf010310g. PMID: 11513684. |
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| date |
2001-07-11-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| identifier |
https://doi.org/10.1021/jf010310g
https://pubmed.ncbi.nlm.nih.gov/11513684 |
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http://rdf.ncbi.nlm.nih.gov/pubchem/journal/4421
https://portal.issn.org/resource/ISSN/0021-8561 |
| language |
English |
| source |
https://www.crossref.org/
https://pubmed.ncbi.nlm.nih.gov/ |
| title |
Formation of Strecker Aldehydes and Pyrazines in a Fried Potato Model System |
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