S-Substituted cysteine derivatives in production of flavour and colour
A brief review of our continuous investigations on S-substituted cysteine derivatives is presented herein. It comprises a summary on nonenzymatic (thermal) decomposition of these amino acids as well as on their role in the formation of blue and pink pigments during processing of garlic and onion, re...
Gardado en:
| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado: |
Czech Academy of Agricultural Sciences
2004-12-01
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| Series: | Czech Journal of Food Sciences |
| Assuntos: | |
| Acceso en liña: | https://cjfs.agriculturejournals.cz/artkey/cjf-200410-0088_s-substituted-cysteine-derivatives-in-production-of-flavour-and-colour.php |
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