The enzymic formation of long chain aldehydes and alcohols by α-oxidation of fatty acids in extracts of cucumber fruit (Cucumis sativus)
- 1 January 1976
- journal article
- Published by Elsevier in Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism
- Vol. 424 (1) , 26-35
- https://doi.org/10.1016/0005-2760(76)90046-1
Abstract
No abstract availableKeywords
This publication has 13 references indexed in Scilit:
- Characterization of some new C16 and C17 unsaturated fatty aldehydesJournal of Oil & Fat Industries, 1975
- Identification of some volatile compounds from cucumberJournal of Agricultural and Food Chemistry, 1974
- Fat metabolism in higher plantsArchives of Biochemistry and Biophysics, 1974
- Fat metabolism in higher plants: LIII. Characterization of the product of the peanut α‐oxidation systemLipids, 1972
- COMPOSITION OF THE LIPIDS OF CUCUMBER AND PEPPERSJournal of Food Science, 1971
- Linoleic and linolenic acid as precursors of the cucumber flavorLipids, 1971
- The Formation of Carbonyl Compounds in CucumbersJournal of Food Science, 1968
- Studies on the Generation of Electronic Excitation States in a Riboflavin-Hydrogen Peroxide-Copper-Ascorbate Redox System Leading to Chemiluminescence and/or Aromatic Hydroxylation*Biochemistry, 1967
- The mechanism of α-oxidation in leavesBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1966
- The Flavor of CucumbersJournal of Food Science, 1962