BLEACHING OF BETA-CAROTENE BY TROUT GILL LIPOXYGENASE IN THE PRESENCE OF POLY-UNSATURATED FATTY-ACID SUBSTRATES

被引：6

作者：

STONE, RA ^{[1
]}

KINSELLA, JE ^{[1
]}

机构：

[1] CORNELL UNIV,INST FOOD SCI,ITHACA,NY 14850

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1989年 / 37卷 / 04期

关键词：

D O I：

10.1021/jf00088a007

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：866 / 868

页数：3

共 19 条

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[8] LIPOXYGENASE GENERATION OF SPECIFIC VOLATILE FLAVOR CARBONYL-COMPOUNDS IN FISH-TISSUES [J].

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[9] LIPOXYGENASE IN FISH TISSUE - SOME PROPERTIES OF THE 12-LIPOXYGENASE FROM TROUT GILL [J].

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[10]

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