Compounds contributing to pancake flavor and the effect of microwave reheating on those flavor compounds

H C Li, S J Risch, G A Reineccius

Research output: Chapter in Book/Report/Conference proceedingChapter

Original languageEnglish
Title of host publicationThermally Generated Flavors
EditorsT Parliment, M J Morello, R J McGorrin
Place of PublicationWashington D.C.
PublisherAmerican Chemical Society
Pages466-475
StatePublished - 1993

Cite this

Li, H. C., Risch, S. J., & Reineccius, G. A. (1993). Compounds contributing to pancake flavor and the effect of microwave reheating on those flavor compounds. In T. Parliment, M. J. Morello, & R. J. McGorrin (Eds.), Thermally Generated Flavors (pp. 466-475). Washington D.C.: American Chemical Society.

Compounds contributing to pancake flavor and the effect of microwave reheating on those flavor compounds. / Li, H C; Risch, S J; Reineccius, G A.

Thermally Generated Flavors. ed. / T Parliment; M J Morello; R J McGorrin. Washington D.C. : American Chemical Society, 1993. p. 466-475.

Research output: Chapter in Book/Report/Conference proceedingChapter

Li, HC, Risch, SJ & Reineccius, GA 1993, Compounds contributing to pancake flavor and the effect of microwave reheating on those flavor compounds. in T Parliment, MJ Morello & RJ McGorrin (eds), Thermally Generated Flavors. American Chemical Society, Washington D.C., pp. 466-475.
Li HC, Risch SJ, Reineccius GA. Compounds contributing to pancake flavor and the effect of microwave reheating on those flavor compounds. In Parliment T, Morello MJ, McGorrin RJ, editors, Thermally Generated Flavors. Washington D.C.: American Chemical Society. 1993. p. 466-475
Li, H C ; Risch, S J ; Reineccius, G A. / Compounds contributing to pancake flavor and the effect of microwave reheating on those flavor compounds. Thermally Generated Flavors. editor / T Parliment ; M J Morello ; R J McGorrin. Washington D.C. : American Chemical Society, 1993. pp. 466-475
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