NON-ENZYMIC BROWNING REACTIONS OF ASCORBIC-ACID AND THEIR INHIBITION - IDENTIFICATION OF 3-DEOXY-4-SULPHOPENTOSULOSE IN DEHYDRATED, SULPHITED CABBAGE AFTER STORAGE

被引：14

作者：

WEDZICHA, BL ^{[1
]}

MCWEENY, DJ ^{[1
]}

机构：

[1] MINST AGR FISHERIES & FOOD ENGLAND,FOOD SCI DIV,COLNEY LANE,NORWICH N0R 7OF,ENGLAND

来源：

关键词：

D O I：

10.1002/jsfa.2740250519

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：589 / 593

页数：5

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