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Allium Discoloration: Color Compounds Formed during Pinking of Onion and Leek.
Kubec, Roman; Urajová, Petra; Lacina, Ondrej; Hajslová, Jana; Kuzma, Marek; Zápal, Jakub.
Afiliação
  • Kubec R; Department of Applied Chemistry, University of South Bohemia , Branisovská 31, 370 05 Ceské Budejovice, Czech Republic.
  • Urajová P; Department of Applied Chemistry, University of South Bohemia , Branisovská 31, 370 05 Ceské Budejovice, Czech Republic.
  • Lacina O; Department of Food Analysis and Nutrition, Institute of Chemical Technology , Technická 5, 166 28 Prague 6, Czech Republic.
  • Hajslová J; Department of Food Analysis and Nutrition, Institute of Chemical Technology , Technická 5, 166 28 Prague 6, Czech Republic.
  • Kuzma M; Laboratory of Molecular Structure Characterization, Institute of Microbiology, v.v.i., Academy of Sciences of the Czech Republic , Vídenská 1083, 142 20 Prague 4, Czech Republic.
  • Zápal J; Laboratory of Molecular Structure Characterization, Institute of Microbiology, v.v.i., Academy of Sciences of the Czech Republic , Vídenská 1083, 142 20 Prague 4, Czech Republic.
J Agric Food Chem ; 63(46): 10192-9, 2015 Nov 25.
Article em En | MEDLINE | ID: mdl-26548475
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pigmentos Biológicos / Cebolas Idioma: En Revista: J Agric Food Chem Ano de publicação: 2015 Tipo de documento: Article País de afiliação: República Tcheca
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Pigmentos Biológicos / Cebolas Idioma: En Revista: J Agric Food Chem Ano de publicação: 2015 Tipo de documento: Article País de afiliação: República Tcheca