NON-ENZYMATIC BROWNING - BROWNING OF PHENOLS AND ITS INHIBITION BY SULPHUR DIOXIDE

被引：14

作者：

BURTON, HS

PANDHI, PN

MCWEENY, DJ

机构：

来源：

关键词：

D O I：

10.1038/199659a0

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

引用

页码：659 / &

共 27 条

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[2] PROPERTIES OF POLYPHENOLASES CAUSING DISCOLORATION OF SWEET POTATOES DURING PROCESSING
ARTHUR, JC
MCLEMORE, TA
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1956, 4 (06) : 553 - 555
[3] ARTHUR JC, 1956, AGRIC FOOD CHEM, V4, P553
[4] BURTON HO, TO BE PUBLISHED
[5] ROLE OF PHOSPHATIDES IN NON-ENZYMATIC BROWNING
BURTON, HS
MCWEENY, DJ
[J]. NATURE, 1963, 197 (487) : 1086 - &
[6] BURTON HS, 1962, CHEM IND-LONDON, P1682
[7] BURTON HS, 1962, CHEM IND-LONDON, P219
[8] NON-ENZYMATIC BROWNING REACTIONS - CONSIDERATION OF SUGAR STABILITY
BURTON, HS
MCWEENY, DJ
[J]. NATURE, 1963, 197 (486) : 266 - &
[9] DEVELOPMENT OF CHROMOPHORES IN CARBONYL-AMINO SYSTEM
BURTON, HS
BILTCLIFFE, DO
MCWEENY, DJ
[J]. NATURE, 1962, 196 (4849) : 40 - &
[10] BURTON HS, 1963, CHEM IND-LONDON, P693