THIN-LAYER CHROMATOGRAPHIC INVESTIGATION OF COLOR DEVELOPER INVOLVED IN PINKING OF WHITE ONION PUREES

被引：16

作者：

BANDYOPA.C ^{[1
]}

TEWARI, GM ^{[1
]}

机构：

[1] BHABHA ATOM RES CTR,BIOCHEM & FOOD TECHNOL DIV,TROMBAY,BOMBAY 400085,INDIA

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1973年 / 21卷 / 06期

关键词：

D O I：

10.1021/jf60190a031

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：952 / 954

页数：3

共 11 条

[1]

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[3] THIOPROPANAL S-OXIDE - LACHRYMATORY FACTOR IN ONIONS [J].

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[4]

CARSON JF, 1967, CHEMISTRY PHYSIOLOGY

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[6]

LUKES TM, 1959, FOOD TECHNOL-CHICAGO, V13, P391

[7] THIN-LAYER CHROMATOGRAPHY OF CYSTEINE DERIVATIVES OF ONION FLAVOR COMPOUNDS AND LACRIMATORY FACTOR [J].

LUKES, TM .

JOURNAL OF FOOD SCIENCE, 1971, 36 (04) :662-+

[8] FOODSTUFF VOLATILES - DETERMINATION OF VOLATILE COMPONENTS OF FOODSTUFFS - TECHNIQUES AND THEIR APPLICATION TO STUDIES OF IRRADIATED BEEF [J].

MERRITT, C ;

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ANGELINI, P .

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[9] REACTIONS INVOLVED IN FORMATION OF A PINK PIGMENT IN ONION PUREES [J].

SHANNON, S ;

YAMAGUCHI, M ;

HOWARD, FD .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (03) :417-+

[10] PRECURSORS INVOLVED IN FORMATION OF PINK PIGMENTS IN ONION PUREES [J].

SHANNON, S ;

YAMAGUCHI, M ;

HOWARD, FD .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1967, 15 (03) :423-+

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