Quantification of chicory root bitterness by an ELISA for 11β,13-dihydrolactucin

Food Chemistry

Volumn 105, Issue 2, 2007, Pages 742-748

  Hance, Philippe ^a   Martin, Yoann ^a   Vasseur, Jacques ^a   Hilbert, Jean Louis ^a   Trotin, Francis ^a  

^a Université de Lille 1 Sciences et Technologies   (France)

Author keywords

11 ,13 Dihydrolactucin; Bitterness; Breeding; Chicory (Cichorium intybus L. var. sativum); Quality; Root; Sensitive ELISA

Indexed keywords

11 BETA,13 DIHYDROLACTUCIN; POLYCLONAL ANTIBODY; SESQUITERPENE LACTONE DERIVATIVE; UNCLASSIFIED DRUG;

ACCURACY; ARTICLE; BITTER TASTE; BREEDING; CHICORY; CONCENTRATION (PARAMETERS); CROSS REACTION; ENZYME LINKED IMMUNOSORBENT ASSAY; FOOD ANALYSIS; FOOD QUALITY; IC 50; NONHUMAN; PARAMETER; PLANT ROOT; SCREENING; SENSITIVITY ANALYSIS;

CICHORIUM INTYBUS; SATIVUM;

EID: 34447317264     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.01.029     Document Type: Article

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