Number | Date | Country | Kind |
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99203197 | Sep 1999 | EP |
Number | Name | Date | Kind |
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3255075 | Fielding | Jun 1966 | A |
3879562 | Pittet et al. | Apr 1975 | A |
Number | Date | Country |
---|---|---|
20 04 303 | Aug 1970 | DE |
1 283 912 | Aug 1972 | GB |
Entry |
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Morton et al. eds., Food Flavours Part A. Introduction, 1982, pp. 173-176, Elsevier Scientific Publishing Company, New York.* |
Güntert et al., ‘Thermally Degraded Thiamin—A Potent Source of Interesting Flavor Compounds,’ ACS Symp. Ser., vol. 490, pp. 140-163, (1992)—XP000864382. |
Hincelin et al., ‘The Effect of Xylose on the Generation of Volatiles From Heated Thiamine,’ Food Chemistry, vol. 44, pp. 381-389 (1992)—XP-000864381. |