CHANGES IN PEROXIDASE-ACTIVITY, HEXANAL, ASCORBIC-ACID AND FREE SULFHYDRYL IN BLANCHED ASPARAGUS DURING FROZEN STORAGE

被引：10

作者：

GANTHAVORN, C

POWERS, JR

机构：

来源：

关键词：

D O I：

10.1111/j.1365-2621.1988.tb09287.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1403 / 1405

页数：3

共 21 条

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[5] DIETRICH W. C, 1955, FOOD RES, V20, P480
[6] TISSUE SULFHYDRYL GROUPS
ELLMAN, GL
[J]. ARCHIVES OF BIOCHEMISTRY AND BIOPHYSICS, 1959, 82 (01) : 70 - 77
[7] HAARD NF, 1977, J FOOD SCI, V39, P352
[8] HALL G, 1983, LEBENSM WISS TECHNOL, V16, P354
[9] HARTZLER ER, 1952, FOOD RES, V17, P15
[10] JOSLYN MA, 1949, ADV ENZYMOL REL S BI, V9, P613