Allium Discoloration: Color Compounds Formed during Greening of Processed Garlic
Author:
Affiliation:
1. Department of Applied Chemistry, University of South Bohemia, Branišovská 31, 370 05 České Budějovice, Czech Republic
2. Department of Food Analysis and Nutrition, Institute of Chemical Technology, Technická 5, 166 28 Prague 6, Czech Republic
Funder
Jihocesk? Univerzita v Cesk?ch Budejovic?ch
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.7b04609
Reference20 articles.
1. THE FORMATION AND DECOMPOSITION OF GREEN PIGMENT IN CRUSHED GARLIC TISSUE
2. Factors Governing the Greening of Garlic Puree
3. Allium Discoloration: Precursors Involved in Onion Pinking and Garlic Greening
4. Identification of Two Novel Pigment Precursors and a Reddish-Purple Pigment Involved in the Blue-Green Discoloration of Onion and Garlic
5. Model Studies on Precursor System Generating Blue Pigment in Onion and Garlic
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