Syntheses of the principal bread flavor component, 6-acetyl-1,2,3,4-tetrahydropyridine, and acetal protected precursors
Various synthetic approaches towards the principle bread flavor component, 6-acetyl-1,2,3,4-tetrahydropyridine, and some of its more stable acetal and enol ether derivatives have been developed by elaboration and ring closure of appropriately functionaliz
De Kimpe, Norbert,Stevens, Christian
p. 2387 - 2402
(2007/10/02)
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