Mechanism of the greening color formation of "Laba" garlic, a traditional homemade Chinese food product

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 18, 2005, Pages 7103-7107

  Bai, Bing ^a   Chen, Fang ^a   Wang, Zhengfu ^a   Liao, Xiaojun ^a   Zhao, Guanghua ^a   Hu, Xiaosong ^a  

^a CHINA AGRICULTURAL UNIVERSITY   (China)

Author keywords

"Laba"; Acetic acid; Alliinase; Color formation; Garlic; Greening; Thiosulfinates

Indexed keywords

ACETIC ACID; ALLIIN LYASE; LYASE; SULFINIC ACID DERIVATIVE; THIOSULFINIC ACIDS;

ARTICLE; CHEMISTRY; CHINA; COLOR; FOOD HANDLING; GARLIC; METABOLISM; PH; ULTRAVIOLET SPECTROPHOTOMETRY;

ACETIC ACID; CARBON-SULFUR LYASES; CHINA; COLOR; FOOD HANDLING; GARLIC; HYDROGEN-ION CONCENTRATION; SPECTROPHOTOMETRY, ULTRAVIOLET; SULFINIC ACIDS;

ALLIUM SATIVUM; SYZYGIUM AROMATICUM;

EID: 25444533046     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051211w     Document Type: Article

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