AUTOXIDATION IN SAFFRON AT 40-DEGREES-C AND 75-PERCENT RELATIVE-HUMIDITY

被引：48

作者：

ALONSO, GL

VARON, R

GOMEZ, R

NAVARRO, F

SALINAS, MR

机构：

[1] UNIV CASTILLA LA MANCHA,LA MANCHA,SPAIN

[2] UNIV MURCIA,DEPT QUIM FIS,MURCIA,SPAIN

来源：

JOURNAL OF FOOD SCIENCE | 1990年 / 55卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1990.tb06830.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The coloring power and bitterness of ground saffron stored at 40°C with relative air humidity of 75% were investigated. The loss of color followed first order kinetics and the loss of bitterness followed second order kinetics. Copyright © 1990, Wiley Blackwell. All rights reserved

引用

页码：595 / 596

页数：2

共 11 条

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