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Investigation of the Head‐Space of Roasted Meat II. Synthesis of substituted 2, 4, 5‐trithia‐hexanes
Author(s) -
Dubs Paul,
Stüssi Rita
Publication year - 1978
Publication title -
helvetica chimica acta
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.74
H-Index - 82
eISSN - 1522-2675
pISSN - 0018-019X
DOI - 10.1002/hlca.19780610708
Subject(s) - chemistry , head (geology) , food science , stereochemistry , geology , geomorphology
Substituted 2, 4, 5‐trithiahexanes 1 , a class of substances recently found in roasted meat, have been synthesized via two different routes.