CHEMISTRY OF THIAMINE DEGRADATION - MECHANISMS OF THIAMINE DEGRADATION IN A MODEL SYSTEM

被引：27

作者：

DWIVEDI, BK

ARNOLD, RG

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1972年 / 37卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1972.tb03694.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：886 / &

共 19 条

[1]

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[3]

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[5] CHEMISTRY OF THIAMINE DEGRADATION - 4-METHYL-5-(BETA-HYDROXYETHYL) THIAZOLE FROM THERMALLY DEGRADED THIAMINE [J].

DWIVEDI, BK ;

ARNOLD, RG ;

LIBBEY, LM .

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[6]

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[7]

DWIVEDI BK, TO BE PUBLISHED

[8]

FARRER K. T. H., 1955, Advances in Food Research, V6, P257

[9] THE THERMAL DESTRUCTION OF VITAMIN-B1 .6. THE EFFECT OF TEMPERATURE AND OXYGEN ON THE RATE OF DESTRUCTION OF ANEURIN [J].

FARRER, KTH ;

MORRISON, PG .

AUSTRALIAN JOURNAL OF EXPERIMENTAL BIOLOGY AND MEDICAL SCIENCE, 1949, 27 (05) :517-522

[10] THE THERMAL LOSS OF VITAMIN-B1 ON STORAGE OF FOODSTUFFS [J].

FARRER, KTH .

AUSTRALIAN JOURNAL OF EXPERIMENTAL BIOLOGY AND MEDICAL SCIENCE, 1950, 28 (03) :245-252

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