Degradation products of sorbic acid in aqueous solutions

Author:

Arya S.S.,Thakur B.R.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference8 articles.

1. Stability of sorbic acid in aqueous solution;Arya;J. Agric. Food Chem.,1980

2. Non-enzymatic browning—The role of unsaturated carbonyl compounds as intermediates and SO2 as an inhibitor of browning;Burton;J. Sci. Food Agric.,1963

3. Wine constituents arising from sorbic acid addition and identification of 2-ethoxyhexa-3,5-diene as a source of geranium like off odor;Crowell;Am. J. Enol. Vitic,1975

4. Instability of sorbic acid. IV: Stabilization of sorbic acid with propylgallate;Hildegard;Seifen Olle, Fette Wachse,1965

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