RED PIGMENT FORMATION BY THE REACTION OF OXIDIZED ASCORBIC-ACID AND PROTEIN IN A FOOD MODEL SYSTEM OF LOW MOISTURE-CONTENT

被引：19

作者：

HAYASHI, T

TERAO, A

UEDA, S

NAMIKI, M

机构：

来源：

AGRICULTURAL AND BIOLOGICAL CHEMISTRY | 1985年 / 49卷 / 11期

关键词：

D O I：

10.1080/00021369.1985.10867245

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：3139 / 3144

页数：6

共 8 条

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[3] ON THE YELLOW PRODUCT AND BROWNING OF THE REACTION OF DEHYDROASCORBIC ACID WITH AMINO-ACIDS [J].

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[4]

HAYASHI T, 1979, TETRAHEDRON LETT, P4467

[5] STRUCTURE AND INTERRELATION OF THE FREE-RADICAL SPECIES AND THE PRECURSOR PRODUCED BY THE REACTION OF DEHYDRO-L-ASCORBIC ACID AND AMINO-ACID [J].

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MANOU, F ;

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AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1981, 45 (03) :711-716

[6] RED PIGMENT PRODUCED BY REACTION OF DEHYDRO-L-ASCORBIC ACID WITH ALPHA-AMINO-ACID [J].

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[7]

Muller-Mulot W, 1970, Hoppe Seylers Z Physiol Chem, V351, P52, DOI 10.1515/bchm2.1970.351.1.52

[8] FORMATION OF FREE-RADICAL PRODUCTS BY REACTION OF DEHYDROASCORBIC ACID WITH AMINO-ACIDS [J].

YANO, M ;

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JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1976, 24 (04) :815-819

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