تحميل...
Identification of Various Pink-Red Pigments Formed by Reacting Various Amino Acids with Onion (allium cepa L.) Thiosulfinates Using HPLC with Diode Array Detector and Tandem Mass Spectrometry
During the processing of onion, pink-red colored pigments are often formed. The process is believed to be a multistep process including enzymatic and non enzymatic reactions. In order to investigate this process, we developed a reaction system, where pink-red pigments (‘pinking’) can be formed by re...
محفوظ في:
| المؤلفون الرئيسيون: | , , , , |
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| التنسيق: | Artigo |
| اللغة: | Inglês |
| منشور في: |
Association of Biomolecular Resource Facilities
2011
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3186476/ |
| الوسوم: |
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