STUDIES ON QUALITY PRESERVATION OF DRIED LAVER NORI, PORPHYRA-YEZOENSIS .4. THE RELATION BETWEEN WATER AND ASCORBIC-ACID IN A DRIED LAVER NORI DURING THE STORAGE

被引：0

作者：

OGAWA, H ^{[1
]}

ARAKI, S ^{[1
]}

OOHUSA, T ^{[1
]}

KAYAMA, M ^{[1
]}

机构：

[1] HIROSHIMA UNIV,FAC APPL BIOL SCI,MARINE BIOCHEM LAB,FUKUYAMA 720,JAPAN

来源：

BULLETIN OF THE JAPANESE SOCIETY OF SCIENTIFIC FISHERIES | 1983年 / 49卷 / 07期

关键词：

D O I：

暂无

中图分类号：

S9 [水产、渔业];

学科分类号：

0908 ;

摘要：

引用

页码：1143 / 1147

页数：5

共 10 条

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[3] DEGRADATION OF L-ASCORBIC ACID AND MECHANISM OF NONENZYMIC BROWNING REACTION .2. NON-OXIDATIVE DEGRADATION OF L-ASCORBIC ACID INCLUDING FORMATION OF 3-DEOXY-L-PENTOSONE
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[J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1967, 31 (02): : 170 - +
[4] Labuza T.P., 1975, WATER RELATION FOODS, P455
[5] FREE RADICALS IN AUTO-OXIDATION OF ASCORBIC ACID
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[J]. ACTA CHEMICA SCANDINAVICA, 1964, 18 (02): : 562 - &
[6] DESTRUCTION OF ASCORBIC-ACID AS A FUNCTION OF WATER ACTIVITY
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LABUZA, TP
[J]. JOURNAL OF FOOD SCIENCE, 1975, 40 (02) : 370 - 373
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[8] MARTELL AE, 1980, AUTOXIDATION FOOD BI, P89
[9] SALWIN H, 1963, FOOD TECHNOL-CHICAGO, V17, P1114
[10] SALWIN H, 1959, FOOD TECHNOL-CHICAGO, V13, P594