Carbonyl compounds and the non-enzymic browning of lemon juice
During the non‐enzymic browning of lemon juice the build‐up of carbonyl compounds is believed to be associated with the breakdown of ascorbic acid. This has been studied by separation of their 2,4‐dinitrophenylhydrazine derivatives on thin‐layer chromatograms, and by spectroscopic examinations. The...
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| Veröffentlicht in: | Journal of the science of food and agriculture 1965-04, Vol.16 (4), p.191-198 |
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| Hauptverfasser: | , |
| Format: | Artikel |
| Sprache: | eng |
| Online-Zugang: | Volltext |
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