CHEMISTRY OF BRAZILIAN GREEN COFFEE AND QUALITY OF BEVERAGE .7. TOTAL CARBONYLS, ACTIVITY OF POLYPHENOL OXIDASE, AND HYDROPEROXIDES

被引：0

作者：

AMORIM, HV

LEGENDRE, MG

AMORIM, VL

STANGELO, AJ

ORY, RL

机构：

[1] UNIV SAO PAULO,DEPT CHEM,ESA LUIZ QUEIROZ,PIRACICAB,SP,BRAZIL

[2] USDA,SO REG RES CTR,NEW ORLEANS,LA

来源：

TURRIALBA | 1976年 / 26卷 / 02期

关键词：

D O I：

暂无

中图分类号：

S3 [农学（农艺学）];

学科分类号：

0901 ;

摘要：

引用

页码：193 / 195

页数：3

共 18 条

[1] AMORIM HV, 1974, TURRIALBA, V24, P304
[2] COMPARISON OF CARBONYL-COMPOUNDS IN RAW AND ROASTED RUNNER PEANUTS .1. MAJOR QUALITATIVE AND SOME QUANTITATIVE DIFFERENCES
BROWN, DF
STANLEY, JB
SENN, VJ
DOLLEAR, FG
[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (03) : 700 - +
[3] CALLE HV, 1963, CENICAFE COLOMBIA, V14, P187
[4] CALLE HV, 1955, B INFORMATIVO CNIC C, V6, P158
[5] DETECTION OF FROZEN FISH DETERIORATION BY AN ULTRAVIOLET SPECTROPHOTOMETRIC METHOD
DANOPOUL.AA
NINNI, VL
[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (05) : 649 - &
[6] RELATIONSHIP BETWEEN POLYPHENOL OXIDASE ACTIVITY OF COFFEE BEANS AND QUALITY OF BEVERAGE
DEAMORIM, HV
SILVA, DM
[J]. NATURE, 1968, 219 (5152) : 381 - +
[7] HARIGOPAL N, 1973, 27TH ANN DET TECHN R, P126
[8] PEA LIPIDS AND THEIR OXIDATION ON CARBOHYDRATE AND PROTEIN MATRICES
HAYDAR, M
HADZIYEV, D
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (05) : 772 - 778
[9] Jordao B. A., 1969, Coletanea do Instituto de Tecnologia de Alimentos, V3, P253
[10] OLIVEIRA JC, 1972, THESIS U SAO PAULO