pH Effect on the volatile components in the thermal degradation of cysteine
1985; American Chemical Society; Volume: 33; Issue: 3 Linguagem: Inglês
10.1021/jf00063a029
ISSN1520-5118
AutoresChi Shu, Myrna L. Hagedorn, Braja D. Mookherjee, Chi Tang Ho,
Tópico(s)Edible Oils Quality and Analysis
ResumoADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTpH Effect on the volatile components in the thermal degradation of cysteineChi Kuen Shu, Myrna L. Hagedorn, Braja D. Mookherjee, and Chi Tang HoCite this: J. Agric. Food Chem. 1985, 33, 3, 442–446Publication Date (Print):May 1, 1985Publication History Published online1 May 2002Published inissue 1 May 1985https://doi.org/10.1021/jf00063a029RIGHTS & PERMISSIONSArticle Views383Altmetric-Citations43LEARN ABOUT THESE METRICSArticle Views are the COUNTER-compliant sum of full text article downloads since November 2008 (both PDF and HTML) across all institutions and individuals. These metrics are regularly updated to reflect usage leading up to the last few days.Citations are the number of other articles citing this article, calculated by Crossref and updated daily. Find more information about Crossref citation counts.The Altmetric Attention Score is a quantitative measure of the attention that a research article has received online. Clicking on the donut icon will load a page at altmetric.com with additional details about the score and the social media presence for the given article. Find more information on the Altmetric Attention Score and how the score is calculated. Share Add toView InAdd Full Text with ReferenceAdd Description ExportRISCitationCitation and abstractCitation and referencesMore Options Share onFacebookTwitterWechatLinked InReddit PDF (510 KB) Get e-Alerts Get e-Alerts
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