Discoloration mechanism of the acetylated red pigment [as food colourants] produced by the oxidation and acetylation of L-ascorbamic acid
1995
Sakurai, H. (Nihon Univ., Tokyo (Japan). Coll. of Agriculture and Veterinary Medicine) | Taguchi, H. | Kumagai, H. | Ishii, K. | Pokorny, J.
AGROVOC Keywords
Bibliographic information
Issue
52
ISSN
0078-0839
Pagination
pp. 16-26
Other Subjects
Compuestos de amina; Decoloracion; Pigmentacion; Compose amine; Oxidacion; Acilacion
Language
Japanese
Note
Summaries (En, Ja)
1 table; 9 fig.; 14 ref
Type
Summary
1997-08-15
AGRIS AP
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