EFFECT OF ANTIOXIDANTS ON LIPOXIDASE ACTIVITY IN MODEL SYSTEMS AND PEA (PISUM SATIVUM) SLURRIES

被引：13

作者：

RHEE, KS

WATTS, BM

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1966年 / 31卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1966.tb01922.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：669 / &

相关论文

共 13 条

[1] DARKENING OF RED BEETS, BETA VULGARIS
BOSCAN, L
FENNEMA, O
POWRIE, WD
[J]. JOURNAL OF FOOD SCIENCE, 1962, 27 (06) : 574 - &
[2] COFER AC, 1964, THESIS FLORIDA STATE
[3] DETERMINATION OF MALONALDEHYDE BY ULTRAVIOLET SPECTROPHOTOMETRY
KWON, TW
WATTS, BM
[J]. JOURNAL OF FOOD SCIENCE, 1963, 28 (06) : 627 - &
[4] Masure M. P., 1944, FRUIT PROD JOUR, V23, P369
[5] ANTIOXIDANT ACTIVITY VEGETABLE EXTRACTS (2) FLAVONE AGLYCONES
PRATT, DE
WATTS, BM
[J]. JOURNAL OF FOOD SCIENCE, 1964, 29 (01) : 27 - &
[6] RAMSEY MB, 1963, FOOD TECHNOL-CHICAGO, V17, P1056
[7] EVALUATION OF LIPID OXIDATION IN PLANT TISSUES
RHEE, KS
WATTS, BM
[J]. JOURNAL OF FOOD SCIENCE, 1966, 31 (05) : 664 - &
[8] RHEE KS, IN PRESS
[9] CATALYSIS OF LINOLEATE OXIDATION BY PEA LIPOXIDASE
SIDDIQI, AM
TAPPEL, AL
[J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1956, 60 (01) : 91 - 99
[10] SPECTROPHOTOMETRIC METHOD FOR DETERMINATION OF LIPOXIDASE ACTIVITY
SURREY, K
[J]. PLANT PHYSIOLOGY, 1964, 39 (01) : 65 - &