ENZYMATIC CONVERSION OF GAMMA-L-GLUTAMYL CYSTEINE PEPTIDES TO PYRUVIC ACID - COUPLED REACTION FOR ENHANCEMENT OF ONION FLAVOR

被引：19

作者：

SCHWIMMER, S

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1971年 / 19卷 / 05期

关键词：

D O I：

10.1021/jf60177a032

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：980 / +

页数：1

共 13 条

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[7] CHARACTERIZATION OF S-PROPENYL-L-CYSTEINE SULFOXIDE AS PRINCIPAL ENDOGENOUS SUBSTRATE OF L-CYSTEINE SULFOXIDE LYASE OF ONION [J].

SCHWIMMER, S .

ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1969, 130 (1-2) :312-+

[8] KINETICS OF ENZYMATIC DEVELOPMENT OF PYRUVIC ACID AND ODOR IN FROZEN ONIONS TREATED WITH CYSTEINE C-S LYASE [J].

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[9]

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[10] ENZYMATIC CONVERSION OF TRANS-(+)-S-1-PROPENYL-L-CYSTEINE S-OXIDE TO BITTER AND ODORBEARING COMPONENTS OF ONION [J].

SCHWIMMER, S .

PHYTOCHEMISTRY, 1968, 7 (03) :401-+

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