FORMATION OF CARBONYL COMPOUNDS IN CUCUMBERS

被引：74

作者：

FLEMING, HP

COBB, WY

ETCHELLS, JL

BELL, TA

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb09076.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：572 / &

共 15 条

[1]

DRAWERT F, 1965, Z NATURFORSCH PT B, VB 20, P497

[2] FLAVOR OF CUCUMBERS [J].

FORSS, DA ;

STARK, W ;

DUNSTONE, EA ;

RAMSHAW, EH .

JOURNAL OF FOOD SCIENCE, 1962, 27 (01) :90-&

[3] ESTIMATING CARBONYL COMPOUNDS IN RANCID FATS AND FOODS [J].

HENICK, AS ;

BENCA, MF ;

MITCHELL, JH .

JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1954, 31 (03) :88-91

[4]

HULTIN HO, 1961, FOOD TECHNOL-CHICAGO, V15, P440

[5]

LEITCH JM, 1963, BIOCHEMISTRY BIOP ED, P137

[6]

MAJOR RT, 1963, J BIOL CHEM, V238, P1813

[7]

Nye William, 1943, ARCH BIOCHEM, V2, P23

[8] DIRECT QUANTITATIVE ISOLATION OF MONOCARBONYL COMPOUNDS FROM FATS AND OILS [J].

SCHWARTZ, DP ;

KEENEY, M ;

HALLER, HS .

ANALYTICAL CHEMISTRY, 1963, 35 (13) :2191-&

[9] SEPARATION OF 2,4-DINITROPHENYLHYDRAZONE DERIVATIVES OF ALIPHATIC MONOCARBONYLS INTO CLASSES ON MAGNESIA [J].

SCHWARTZ, DP ;

KEENEY, M ;

PARKS, OW .

ANALYTICAL CHEMISTRY, 1962, 34 (06) :669-&

[10] ONION FLAVOR AND ODOR - ENZYMATIC DEVELOPMENT OF PYRUVIC ACID IN ONION AS A MEASURE OF PUNGENCY [J].

SCHWIMMER, S ;

WESTON, WJ .

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (04) :301-+

← 1 2 →