Studies on precursors of chloroform formed in soybean sprouts by sodium hypochlorite treatment

Journal of the Food Hygienic Society of Japan

Volumn 38, Issue 2, 1997, Pages 62-68

  Hidaka, Toshio ^a   Kirigaya, Tadashi ^a   Kawamura, Taro ^b   Kawauchi, Saju ^c  

^a Yokohama City Institute of Health   (Japan)

^b KAMAKURA WOMEN'S UNIVERSITY   (Japan)

^c Inst of Environ and Hlth Sciences   (Japan)

Author keywords

amino acid; asparagine; chloroform; gel filtration; sodium hypochloride; soybean sprouts; vegetable

Indexed keywords

ASPARAGINE; CHLOROFORM; HYPOCHLORITE SODIUM;

AMINO ACID ANALYSIS; ARTICLE; CHEMICAL ANALYSIS; GEL FILTRATION; ISOLATION PROCEDURE; SOYBEAN; THIN LAYER CHROMATOGRAPHY;

GLYCINE MAX;

EID: 0030962295     PISSN: 00156426     EISSN: None     Source Type: Journal    
DOI: 10.3358/shokueishi.38.62     Document Type: Article

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