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Volumn 48, Issue 10, 2000, Pages 4910-4912
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Inhibition of formation of oxidative volatile components in fermented cucumbers by ascorbic acid and turmeric
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Author keywords
Curcuma longa; Curcumin; GC MS; Hexanal; Tartrazine
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Indexed keywords
ALDEHYDE;
ANTIOXIDANT;
ASCORBIC ACID;
CURCUMA LONGA;
CURCUMIN;
FOOD DYE;
TARTRAZINE;
ANTIOXIDANT ACTIVITY;
ARTICLE;
CHEMICAL ANALYSIS;
CUCUMBER;
FERMENTATION;
FOOD PROCESSING;
GAS CHROMATOGRAPHY;
HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;
MASS FRAGMENTOGRAPHY;
MASS SPECTROMETRY;
NONHUMAN;
OXIDATION REDUCTION REACTION;
VOLATILIZATION;
ASCORBIC ACID;
CUCUMIS SATIVUS;
CURCUMIN;
FERMENTATION;
GAS CHROMATOGRAPHY-MASS SPECTROMETRY;
OXIDATION-REDUCTION;
VOLATILIZATION;
CUCUMIS SATIVUS;
CURCUMA LONGA;
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EID: 0033782425
PISSN: 00218561
EISSN: None
Source Type: Journal
DOI: 10.1021/jf990669t Document Type: Article |
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Times cited : (5)
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References (9)
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