4-hydroxybenzoic acid and 4-vinylguaiacol

4-hydroxybenzoic acid has been researched along with 4-vinylguaiacol in 1 studies

Research

Studies (1)

Timeframe	Studies, this research(%)	All Research%
pre-1990	0 (0.00)	18.7374
1990's	0 (0.00)	18.2507
2000's	0 (0.00)	29.6817
2010's	1 (100.00)	24.3611
2020's	0 (0.00)	2.80

Authors

Authors	Studies
Jiao, A; Jin, Z; Li, H; Long, J; Wang, F; Wu, Z; Xu, E; Xu, X	1

Other Studies

1 other study(ies) available for 4-hydroxybenzoic acid and 4-vinylguaiacol

Article	Year
Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice. Journal of food science, 2015, Volume: 80, Issue:7 Topics: Cooking; Fermentation; Flavoring Agents; Gas Chromatography-Mass Spectrometry; Guaiacol; Heptanol; Hydroxybenzoates; Lactones; Octanols; Oryza; Parabens; Particle Size; Solid Phase Extraction; Solid Phase Microextraction; Taste; Volatile Organic Compounds; Wine	2015

Article

Year

Characterization of Volatile Flavor Compounds in Chinese Rice Wine Fermented from Enzymatic Extruded Rice.

Journal of food science, 2015, Volume: 80, Issue:7

Topics: Cooking; Fermentation; Flavoring Agents; Gas Chromatography-Mass Spectrometry; Guaiacol; Heptanol; Hydroxybenzoates; Lactones; Octanols; Oryza; Parabens; Particle Size; Solid Phase Extraction; Solid Phase Microextraction; Taste; Volatile Organic Compounds; Wine

2015