Evaluation des carbonyles formés au cours de I'irradiation gamma de I'amidon de maïs-Reference-Cited by-同舟云学术

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Evaluation des carbonyles formés au cours de I'irradiation gamma de I'amidon de maïs

Published:1977 Issue:8 Volume:29 Page:254-260
ISSN:0038-9056
Container-title:Starch - Stärke
language:de
Short-container-title:Starch/Stärke

Author:

Michel Par J. P.,Rigouard M.,Berger G.,Saint-Lèbe L.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Reference19 articles.

1. Un test d'irradiation de l'amidon de maïs, basé sur l'emploi de l'acide 2-thiobarbiturique

2. Detection of Corn Starch Irradiated with Low Doses of Gamma Rays

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nonconventional Methods of Modification of Starch;Advances in Carbohydrate Chemistry and Biochemistry;1995

2. The Thermal Decomposition of Carbohydrates. Part I. The Decomposition of Mono-, Di-, and Oligo-Saccharides;Advances in Carbohydrate Chemistry and Biochemistry;1989

3. Study on some chemical changes in irradiated pepper and parsley;The International Journal of Applied Radiation and Isotopes;1983-05

4. Radioinduced products in maize starch: glyceraldehyde, dihydroxyacetone, and 2-hydroxymalonaldehyde;Journal of Agricultural and Food Chemistry;1981-05

5. Gamma Radiolysis of Starches Derived from Different Foodstuffs. Part 1. Study of Some Induced Carbonyl Derivatives;Starch - Stärke;1981

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