Relationship of superficial scald development and α-farnesene oxidation to reactions of diphenylamine and diphenylamine derivatives in Cv. Granny Smith apple peel

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 21, 2005, Pages 8382-8389

  Rudell, David R ^a   Mattheis, James P ^a   Fellman, John K ^b  

^a AGRICULTURAL RESEARCH SERVICE   (United States)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Antioxidant; LCMS; Malus sylvestris L. (Mill.) var. domestica Borkh. Mansf; Scald

Indexed keywords

ALPHA FARNESENE; ALPHA-FARNESENE; DIPHENYLAMINE; DRUG DERIVATIVE; SESQUITERPENE;

APPLE; ARTICLE; CHEMISTRY; COLD; EMULSION; FOOD PRESERVATION; FRUIT; HYDROXYLATION; METHODOLOGY; OXIDATION REDUCTION REACTION;

COLD; DIPHENYLAMINE; EMULSIONS; FOOD PRESERVATION; FRUIT; HYDROXYLATION; MALUS; OXIDATION-REDUCTION; SESQUITERPENES;

MALUS SYLVESTRIS; MALUS X DOMESTICA;

EID: 27644585511     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0512407     Document Type: Article

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