A study on chemical composition of spices irradiated by electron beam

Radiation Physics and Chemistry

Volumn 52, Issue 1-6, 1998, Pages 49-52

  Lianzhong, Ding ^c   Shiyue, Ding ^a,c   Yan, Zhu ^a,c   Yixu, Li ^a,c   Songmei, Zhu ^b,c  

^a Zhejiang Academy of Science and Technology for Inspection and Quarantine   (China)

^b Microbiol Inst of Zhejiang P   (China)

^c Zhejiang Institute of Technical Physics   (China)

Author keywords

Acids; Chilli; Flavour composition; Irradiation; The five spice powder

Indexed keywords

ACETIC ACID; FLAVORING AGENT; FORMIC ACID; GLYCOLIC ACID; LACTIC ACID; MALEIC ACID; OXALIC ACID; SUCCINIC ACID; TARTARIC ACID;

CONFERENCE PAPER; CONTROLLED STUDY; ELECTRON BEAM; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD IRRADIATION; FOOD PROCESSING; GAS CHROMATOGRAPHY; IONIZING RADIATION; MASS SPECTROMETRY; SPICE;

EID: 0032101069     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0969-806X(98)00072-3     Document Type: Conference Paper

References (9)

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