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Barbara Suess on Muck Rack

Barbara Suess

As seen in: ACS Publications
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Articles

Synthesis and Identification of 3-Oxazolines in Cocoa

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By Heather Spooner, Dimitris Balagiannis, Andreas Czepa, Barbara Suess
| ACS Publications
Special Issue Published as part of Journal of Agricultural and Food Chemistry special issue “17th International Weurman Flavour Research Symposium: From Flavour Generation to Flavour Perception, Analytics, Modelling and Health”. Introduction Click to copy section linkSection link copied! 3-Oxazolines have been proposed as precursors, present in cocoa, which hydrolyze to form Strecker aldehydes. Granvogl et al.
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Synthesis and Identification of 3-Oxazolines in Cocoa

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By Heather Spooner, Dimitris Balagiannis, Andreas Czepa, Barbara Suess
| dx.doi.org
Special Issue Published as part of Journal of Agricultural and Food Chemistry special issue “17th International Weurman Flavour Research Symposium: From Flavour Generation to Flavour Perception, Analytics, Modelling and Health”. Introduction Click to copy section linkSection link copied! 3-Oxazolines have been proposed as precursors, present in cocoa, which hydrolyze to form Strecker aldehydes. Granvogl et al.
Open in Who Shared Issue with article?
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