Effect of amino acids on decomposition of allyl isothiocyanate in aqueous solution

Nippon Shokuhin Kagaku Kogaku Kaishi

Volumn 45, Issue 12, 1998, Pages 744-747

  Ohta, Yoshio ^a   Kawakishi, Shunro ^b  

^a Hiroshima Prefectural Food Technology Research Center   (Japan)

^b SUGIYAMA JOGAKUEN UNIVERSITY   (Japan)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0039277076     PISSN: 1341027X     EISSN: None     Source Type: Journal    
DOI: 10.3136/nskkk.45.744     Document Type: Article

References (10)

1. KAWAKISHI, S. and NAMIKI, M. : J. Agric. Food Chem., 30, 618 (1982).
2. KAWAKISHI, S., GOTO, T. and NAMIKI, M. : Agric. Biol. Chem., 47, 2071 (1983).
3. KAWAKISHI, S. and KANEKO, T. : Phytochemistry, 24, 714 (1985).
4. KAWAKISHI, S. and KANEKO, T. : J. Agric. Food Chem., 35, 85 (1987).
5. OHTA, Y., TAKATANI, K. and KAWAKISHI, S. : Biosci. Biotech. Biochem., 59, 102 (1995).
6. TANG, C.S. : J. Food Sci., 39, 94 (1974).