CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (CAPSICUM-ANNUUM-L) - OLEORESIN-CELLULOSE SOLID MODEL

被引：26

作者：

KANNER, J ^{[1
]}

MENDEL, H ^{[1
]}

BUDOWSKI, P ^{[1
]}

机构：

[1] HEBREW UNIV JERUSALEM,FAC AGR,REHOVOT 76100,ISRAEL

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02399.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：709 / 712

页数：4

共 25 条

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[7] CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (CAPSICUM-ANNUUM-L) - PEROXIDASE-ACTIVITY [J].

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MENDEL, H ;

BUDOWSKI, P .

JOURNAL OF FOOD SCIENCE, 1977, 42 (06) :1549-1551

[8] PRO-OXIDANT AND ANTIOXIDANT EFFECTS OF ASCORBIC-ACID AND METAL-SALTS IN A BETA-CAROTENE-LINOLEATE MODEL SYSTEM [J].

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JOURNAL OF FOOD SCIENCE, 1977, 42 (01) :60-64

[9]

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[10]

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