ENZYMIC BREAKDOWN OF LIPIDS TO VOLATILE AND NONVOLATILE CARBONYL FRAGMENTS IN DISRUPTED TOMATO FRUITS

被引：88

作者：

GALLIARD, T ^{[1
]}

MATTHEW, JA ^{[1
]}

WRIGHT, AJ ^{[1
]}

FISHWICK, MJ ^{[1
]}

机构：

[1] ARC,FOOD RES INST,NORWICH NR4 7UA,ENGLAND

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1977年 / 28卷 / 09期

关键词：

D O I：

10.1002/jsfa.2740280915

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：863 / 868

页数：6

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WRIGHT, AJ ;

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RAMSHAW, EH .

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[5]

Galliard T., 1975, Recent advances in the chemistry and biochemistry of plant lipids. Proceedings of a symposium arranged by the Phytochemical Society and the Lipid Group of the Biochemical Society, University of East Anglia, Norwich, April, 1974., P319

[6] LIPOXYGENASE-MEDIATED CLEAVAGE OF FATTY-ACIDS TO CARBONYL FRAGMENTS IN TOMATO FRUITS [J].