Junwu Xi, Ph.D.
Affiliations: | 2005 | Rutgers University, New Brunswick, New Brunswick, NJ, United States |
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Food Science and Technology AgricultureGoogle:
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Sign in to add mentorChi-Tang Ho | grad student | 2005 | Rutgers, New Brunswick | |
(Formation of flavor compounds by the reactions of carbonyls and ammonium sulfide under mild conditions.) |
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Publications
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Xi J, Huang TC, Ho CT. (1999) Characterization of volatile compounds from the reaction of 3-hydroxy-2-butanone and ammonium sulfide model system. Journal of Agricultural and Food Chemistry. 47: 245-8 |
Ho C, Xi J, Fu HY, et al. (1998) Characterization of intermediate 3-oxazolines and 3-thiazolines from the reaction of 3-hydroxy-2-butanone and ammonium sulfide Developments in Food Science. 40: 509-517 |