Identification of Candidate Amino Acids Involved in the Formation of Pink-Red Pigments in Onion (Allium cepa L.) Juice and Separation by HPLC-Reference-Cited by-同舟云学术

Identification of Candidate Amino Acids Involved in the Formation of Pink-Red Pigments in Onion (Allium cepa L.) Juice and Separation by HPLC

Published:2010-10 Issue:8 Volume:75 Page:C684-C689
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:

Author:

Lee Eun Jin,Yoo Kil Sun,Patil Bhimanagouda S.

Publisher

Wiley

Subject

Food Science

Reference20 articles.

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3. Identification of candidate amino acids involved in the formation of blue pigments in crushed garlic cloves (Allium sativum L.);Cho;J Food Sci,2009

4. Content of free amino acids in onion (Allium cepa L.) as influenced by the stage of development at harvest and long-term storage;Hansen;Acta Agric Scand Sect B Soil and Plant Sci,2001

5. Identification of two novel pigment precursors and a reddish-purple pigment involved in the blue-green discoloration of onion and garlic;Imai;J Agric Food Chem,2006a

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