CHANGES IN CHLOROPHYLL AND PECTIN AFTER STORAGE AND CANNING OF KIWIFRUIT

被引：30

作者：

ROBERTSON, GL ^{[1
]}

SWINBURNE, D ^{[1
]}

机构：

[1] MASSEY UNIV,DEPT FOOD TECHNOL,PALMERSTON NORTH,NEW ZEALAND

来源：

关键词：

D O I：

10.1111/j.1365-2621.1981.tb04219.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1557 / &

共 25 条

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[3]

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[4]

Buckle K. A., 1970, Journal of Food Technology, V5, P173

[5] CHLOROPHYLL DEGRADATION PRODUCTS FROM PROCESSED PEA PUREE [J].

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EDWARDS, RA .

[6]

CHICHESTER CO, 1971, BIOCH FRUITS THEIR P, V2, P714

[7]

CHO DH, 1966, THESIS U CALIFORNIA

[8]

Dawes S. N., 1972, Food Technology in New Zealand, V7, P22

HAISMAN, DR ;

CLARKE, MW .

HEATHERBELL, DA .