CHEMISTRY OF NON-ENZYMIC BROWNING .12. BISULPHITE ADDITION COMPOUNDS OF ALDOSE SUGARS, OSONES, AND SOME RELATED COMPOUNDS

被引：14

作者：

INGLES, DL

机构：

来源：

关键词：

D O I：

10.1071/CH9610302

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：302 / &

共 18 条

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INGLES, DL
[J]. AUSTRALIAN JOURNAL OF CHEMISTRY, 1959, 12 (02) : 275 - 279
[14] THE CHEMISTRY AND TECHNOLOGY OF THE PRETREATMENT AND PRESERVATION OF FRUIT AND VEGETABLE PRODUCTS WITH SULFUR DIOXIDE AND SULFITES
JOSLYN, MA
BRAVERMAN, JBS
[J]. ADVANCES IN FOOD RESEARCH, 1954, 5 : 97 - 160
[15] KATO H, 1960, B AGR CHEM SOC JAPAN, V24, P1
[16] THE ISOLATION AND SOME PROPERTIES OF DEHYDRO-1-ASCORBIC ACID
KENYON, J
MUNRO, N
[J]. JOURNAL OF THE CHEMICAL SOCIETY, 1948, (FEB): : 158 - 161
[17] SHIPTON J, 1954, CSIRO FOOD PRES Q, V14, P54
[18] STADTMAN ER, 1948, ADV FOOD RES, V1, P325