Uptake of thiol anti-browning agents by cabbage on blanching and reactivity during dehydration

Food Chemistry

Volumn 59, Issue 3, 1997, Pages 453-457

  Edwards, A S ^a   Wedzicha, B L ^a  

^a UNIVERSITY OF LEEDS   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

ACETYLCYSTEINE; CYSTEINE; GLUTATHIONE; SULFITE; THIOL;

ARTICLE; COOKING; VEGETABLE;

BRASSICA OLERACEA VAR. CAPITATA;

EID: 0030899369     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(96)00305-6     Document Type: Article

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