CAROTENE OXIDIZING FACTORS IN RED PEPPER FRUITS (CAPSICUM-ANNUUM-L) - PEROXIDASE-ACTIVITY

被引：31

作者：

KANNER, J

MENDEL, H

BUDOWSKI, P

机构：

[1] AGR RES ORG,VOLCANI CTR,DIV FOOD TECHNOL,BET DAGAN 50100,ISRAEL

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

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 06期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb08422.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1549 / 1551

页数：3

共 13 条

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[8] ENZYMIC OXIDATION OF CAROTENE AND LINOLEATE BY ALFALFA - EXTRACTION AND SEPARATION OF ACTIVE FRACTIONS [J].

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[10]

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