COMPARISON OF THE VOLATILE COMPOUNDS OBTAINED FROM THERMAL-DEGRADATION OF CYSTEINE AND GLUTATHIONE IN WATER

被引：69

作者：

ZHANG, YG

CHIEN, MJ

HO, CT

机构：

[1] RUTGERS STATE UNIV,COOK COLL,NEW JERSEY AGR EXPT STN,DEPT FOOD SCI,NEW BRUNSWICK,NJ 08903

[2] GIVAUDAN CORP,CLIFTON,NJ 07014

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1988年 / 36卷 / 05期

关键词：

D O I：

10.1021/jf00083a022

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

收藏

页码：992 / 996

页数：5

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