The chemistry of oxazoles and oxazolines in foods.
Crit Rev Food Sci Nutr, 1981;14(3):295-307.
PMID: 7018837
Impact factor: 11.208
Abstract
This review attempts to present and discuss the current status of oxazoles and oxazolines relative to foods. Special emphasis is placed on their occurrences in foods, sensory properties, isolation and synthesis techniques, and pathways of formation in foods and related model systems.
MeSH terms
Amino Acids; Animals; Cacao; Cattle; Chemical Phenomena; Chemistry; Coffee; Food; Food Analysis; Hordeum; Meat; Oxazoles; Swine
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