Title: M Y Jung, et al. Effects of roasting on pyrazine contents and oxidative stability of red pepper seed oil prior to its extraction. J Agric Food Chem. 1999 Apr;47(4):1700-4.
123-32-0
14667-55-1
5910-89-4
108-50-9
1124-11-4
76494-51-4
33786-47-9 | (E)-2-Propylpent-2-enoic acid | AA003HRC | MFCD00801107
6258-63-5 | 2-Thienylmethanethiol | AA003HV8 | MFCD00107135
96923-01-2 | 3-(2-Methoxyphenyl)aniline | AA003HY9 | MFCD03424666
27069-17-6 | 3-(4-Methoxyphenyl)pyrazole | AA003I27 | MFCD00112008
5554-99-4 | (2-Methyl-3-furyl)methanol | AA003I5L | MFCD00052572
2240-88-2 | 3,3,3-Trifluoro-1-propanol | AA003I8W | MFCD00190649
29692-96-4 | Benzoic acid, 3,4-diamino-, homopolymer | AA01X4BM | MFCD00007726
610-39-9 | 3,4-DINITROTOLUENE | AA003IGA | MFCD00007270
453565-55-4 | 3,5-Dicyanofluorobenzene | AA003IJG | MFCD05663831
37942-07-7 | 3,5-Di-tert-butyl-2-hydroxybenzaldehyde | AA003IMV | MFCD00191998