Inhibition of Formation of Oxidative Volatile Components in Fermented Cucumbers by Ascorbic Acid and Turmeric-Reference-Cited by-同舟云学术

Inhibition of Formation of Oxidative Volatile Components in Fermented Cucumbers by Ascorbic Acid and Turmeric

Published:2000-08-10 Issue:10 Volume:48 Page:4910-4912
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Zhou A.¹,McFeeters R. F.¹,Fleming H. P.¹

Affiliation:

1. Agricultural Research Service, U.S. Department of Agriculture, and North Carolina Agricultural Research Service, Department of Food Science, North Carolina State University, Raleigh, North Carolina 27695-7624

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf990669t

Reference9 articles.

1. Gorman, A. A.; Hamblett, I.; Hill, T. J.; Jones, H.; Srinivasan, V. S.; Wood, P. D. Curcumin: A pulse radiolysis investigation of the radical in micellar systems. InSpices: Flavor Chemistry and Antioxidant Properties; Risch, S. J., Ho, C.T., Eds.; ACS Symposium Series 660; American Chemical Society: Washington, DC, 1997; pp 234−243.

2. DECOMPOSITION OF TURMERIC CURCUMINOIDS AS AFFECTED BY LIGHT, SOLVENT AND OXYGEN

3. Studies on the interaction of neocarzinostatin with rat liver dna in vivo and in vitro

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