Frozen Foods Storage Effects, Formation of Alcohol, Acetaldehyde, and Acetoin in Frozen Broccoli Tissue
- 1 June 1956
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 4 (6) , 548-552
- https://doi.org/10.1021/jf60064a008
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- ISOLATION AND PROPERTIES OF THE α-CARBOXYLASE OF WHEAT GERMJournal of Biological Chemistry, 1952
- MECHANISMS OF THE FORMATION OF ACETOIN BY YEAST AND MAMMALIAN TISSUEJournal of Biological Chemistry, 1952
- Mechanism of acetoin synthesis by α-carboxylaseBiochimica et Biophysica Acta, 1952
- METHOD FOR THE DIRECT DETERMINATION OF DIACETYL IN TISSUE AND BACTERIAL FILTRATES1946
- OXALACETIC AND PYRUVIC CARBOXYLASES IN SOME DICOTYLEDONOUS PLANTS1946