KINETICS OF ENZYMATIC DEVELOPMENT OF PYRUVIC ACID AND ODOR IN FROZEN ONIONS TREATED WITH CYSTEINE C-S LYASE

被引：25

作者：

SCHWIMMER, S

GUADAGNI, DG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1968年 / 33卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1968.tb01348.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：193 / +

页数：1

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[2] SCHULTZ HW, 1967, CHEMISTRY PHYSIOL ED, P370
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[7] SCHWIMMER S, 1964, J BIOL CHEM, V239, P777
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1961, 9 (04) : 301 - +
[10] RELATION BETWEEN OLFACTORY THRESHOLD CONCENTRATION AND PYRUVIC ACID CONTENT OF ONION JUICE
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[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (01) : 94 - &