Allium Discoloration: Precursors Involved in Onion Pinking and Garlic Greening-Reference-Cited by-同舟云学术

Allium Discoloration: Precursors Involved in Onion Pinking and Garlic Greening

Published:2004-07-08 Issue:16 Volume:52 Page:5089-5094
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Kubec Roman¹,Hrbáčová Marcela¹,Musah Rabi A.¹,Velíšek Jan¹

Affiliation:

1. Department of Food Chemistry and Analysis, Institute of Chemical Technology (ICT), Technická 1905, 166 28 Prague, Czech Republic, and Department of Chemistry, State University of New York at Albany, 1400 Washington Avenue, Albany, New York 12222

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf0497455

Reference29 articles.

1. THE FORMATION AND DECOMPOSITION OF GREEN PIGMENT IN CRUSHED GARLIC TISSUE

2. Browning Reactions, Browning and the Amadori Rearrangement

3. Food Discoloration, Reddening of White Onion Tissue

4. Factors Governing the Greening of Garlic Puree

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