Water Status and Flavor Evolution in Vacuum Freeze-Dried Mulberry: A Potential Flavor Transition Point. [PDF]
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Tibetan Tea Drives <i>Baijiu</i> Flavor Formation via Microbial Niche Modulation in <i>Daqu</i>: A Multi-Omics Study. [PDF]
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Enhancing flavor and oxidation stability of roasted peanut oil via germination pretreatment. [PDF]
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Synthesis of platform chemicals from ground tire rubber waste by means of ozonolysis. [PDF]
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Protonation Equilibrium of Esters in Aqueous Sulfuric Acid
The protonation equilibrium of methyl esters RCOOCH3 (R = Me, Et, i-Pr, t-Bu, Ph) has been investigated in aqueous sulfuric acid at 25 C with the NMR technique. Experimental points show systematic differences from the theoretical curves which prevent an accurate determination of the protonation parameters.
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