Heat-induced formation of mepiquat by decarboxylation of pipecolic acid and its betaine derivative. Part 2: Natural formation in cooked vegetables and selected food products
Yuan Yuan(Jilin University), Thierry Delatour(Nestlé (Switzerland)), Adrienne Tarres(Nestlé (Switzerland)), Richard H. Stadler(Nestlé (Switzerland)), W. Rademacher(Radiant Research (United States)), Thomas Bessaire(Nestlé (Switzerland))
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