DISCOLORATION OF PROTEINS BY BINDING WITH PHENOLIC-COMPOUNDS

被引：0

作者：

BLOUIN, FA

ZARINS, ZM

CHERRY, JP

机构：

来源：

ACS SYMPOSIUM SERIES | 1982年 / 206卷

关键词：

D O I：

暂无

中图分类号：

O6 [化学];

学科分类号：

0703 ;

摘要：

引用

页码：67 / 91

页数：25

共 18 条

[1]

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[3] IDENTIFICATION OF COLOR-CAUSING PIGMENTS IN BISCUITS CONTAINING COTTONSEED FLOUR [J].

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CHERRY, JP .

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[4]

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[5]

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[7] PHENOLIC ACIDS AND FLAVONOIDS OF THEOBROMA-CACAO L - SEPARATION AND IDENTIFICATION BY PAPER CHROMATOGRAPHY [J].

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[10] CHARACTERIZATION OF CHLOROGENIC ACID BINDING FRACTION IN LEAF PROTEIN CONCENTRATION [J].

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WALLACE, GW .

JOURNAL OF FOOD SCIENCE, 1977, 42 (01) :83-85

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