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关键词
书目信息
页码
pp. 16-26
其它主题
Compuestos de amina; Decoloracion; Pigmentacion; Compose amine; Oxidacion; Acilacion
语言
日本人
注释
Summaries (En, Ja)
1 table; 9 fig.; 14 ref
类型
Summary
1997-08-15
AGRIS AP