SOFTENING OF CANNED APRICOTS - A CHELATION HYPOTHESIS

被引：11

作者：

FRENCH, DA ^{[1
]}

KADER, AA ^{[1
]}

LABAVITCH, JM ^{[1
]}

机构：

[1] UNIV CALIF DAVIS,DEPT PSYCHOL,DAVIS,CA 95616

来源：

关键词：

D O I：

10.1111/j.1365-2621.1989.tb08574.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：86 / 89

页数：4

共 15 条

[1]

[Anonymous], 1964, SPECIAL PUBLICATION

[2]

CHITARA A, 1988, UNPUB

[3]

CLAYPOOL LL, 1972, CHEM IDENTIFICATION

[4]

JOUX JL, 1957, CR ACAD SCI A MATH, V43, P506

[5]

MCCORD JD, 1984, AM J ENOL VITICULT, V35, P28

[6] CALCIUM AND OXALATE IONS EFFECT ON TEXTURE OF CANNED APRICOTS [J].

MOHAMMAD.AA ;

LUH, BS .

[7]

Navarro G., 1982, Sciences des Aliments, V2, P275

[8]

PATRON A, 1956, FRUITS, V11, P153

[9]

SOMMER NF, 1984, LEBENSM WISS TECHNOL, V17, P167

[10]

SOUCI SW, 1981, FOOD COMPOSITION NUT