FLUORESCENCE INTENSITY INDICATES BEAN HARDENING

被引：9

作者：

STANLEY, DW

PLHAK, LC

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1989年 / 54卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1989.tb07949.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1078 / 1079

页数：2

共 6 条

[1]

Harbome J. B., 1984, PHYTOCHEMICAL METHOD, P37, DOI [10.1007/978-94-009-5570-7_2, DOI 10.1007/978-94-009-5570-7_2]

[2] LIGNIFICATION - EVIDENCE FOR A ROLE IN HARD-TO-COOK BEANS [J].

HINCKS, MJ ;

STANLEY, DW .

JOURNAL OF FOOD BIOCHEMISTRY, 1987, 11 (01) :41-58

[3] HARD-TO-COOK DEFECT IN BLACK BEANS - EFFECT OF PRETREATMENT AND STORAGE CONDITION ON EXTRACTABLE PHENOLS AND PEROXIDASE-ACTIVITY [J].

PLHAK, LC ;

STANLEY, DW ;

HOHLBERG, AI ;

AGUILERA, JM .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1987, 20 (05) :378-382

[4] COMPARISON OF METHODS USED TO CHARACTERIZE WATER IMBIBITION IN HARD-TO-COOK BEANS [J].

PLHAK, LC ;

CALDWELL, KB ;

STANLEY, DW .

JOURNAL OF FOOD SCIENCE, 1989, 54 (02) :326-&

[5]

Smith J. L., 1987, Journal of Texture Studies, V18, P339, DOI 10.1111/j.1745-4603.1987.tb00911.x

[6]

YIU SH, 1987, ZEISS FOCUS SPR, P6

← 1 →