LIMITATIONS OF LEAD ACETATE FOR SEPARATION OF METHANETHIOL AND HYDROGEN SULFIDE FROM FOOD SYSTEMS
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1978.tb09753.x/fullpdf
Reference12 articles.
1. IDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLE
2. Aims and costs of chemical experimentation in teaching
3. Aroma Significance of Sulfur Compounds in Surface-Ripened Cheese
4. Degradation of methionine-35S to methyl mercaptan in surface-ripened cheese
5. Changes in the Sulphydryl and Disulphide Groups in Beef Muscle Proteins During Heating
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1. ATF-4 and hydrogen sulfide signalling mediate longevity in response to inhibition of translation or mTORC1;Nature Communications;2022-02-18
2. RETENTION AND STABILITY OF VOLATILE SULFUR-CONTAINING COMPOUNDS IN CHICKEN MEAT;Journal of Food Science;1979-05
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