Browning of orange juice - Survey of the factors involved

被引：27

作者：

Joslyn, MA ^{[1
]}

Marsh, GL ^{[1
]}

机构：

[1] Univ Calif, Berkeley, CA USA

来源：

INDUSTRIAL AND ENGINEERING CHEMISTRY | 1935年 / 27卷

关键词：

D O I：

10.1021/ie50302a017

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：186 / 189

页数：4

共 21 条

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[3] FLA, 1917, AGR EXPT STA B, V135, P130
[4] GORTNER RA, 1929, OUTLINES BIOCH, P332
[5] HALL JA, 1924, UNPUB RES LAB CALIF
[6] Joslyn MA, 1934, J BIOL CHEM, V105, P17
[7] The problem of preserving orange juice by freezing
Joslyn, MA
[J]. INDUSTRIAL AND ENGINEERING CHEMISTRY, 1932, 24 : 665 - 668
[8] MATLACK M. B., 1928, AMER JOUR PHARM, V100, P243
[9] MATTHEW A, 1928, THESIS U CALIF
[10] MCDERMOTT FA, 1916, J IND ENG CHEM, V8, P136