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chemistry, applied (2) 2
food science & technology (2) 2
high performance liquid chromatography (2) 2
identification (2) 2
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polyhydroxyalkylpyrazines (2) 2
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Journal of Agricultural and Food Chemistry, ISSN 0021-8561, 1996, Volume 44, Issue 9, pp. 2629 - 2635
A high-performance liquid chromatographic (HPLC) method was used for the determination of (polyhydroxyalkyl)pyrazine (PHAP) compounds in peanuts roasted to... 
(Polyhydroxyalkyl)pyrazines | LC-MS | Headspace GC-MS | Alkylpyrazines | Roast peanuts | Flavor generation | POLYHYDROXYALKYLPYRAZINES | AGRICULTURE | FOOD SCIENCE & TECHNOLOGY | (polyhydroxyalkyl)pyrazines | alkylpyrazines | flavor generation | headspace GC-MS | CHEMISTRY, APPLIED | roast peanuts | MASS-SPECTROMETRY
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