Identification of candidate amino acids involved in the formation of blue pigments in crushed garlic cloves (Allium sativum L.)

Journal of Food Science

Volumn 74, Issue 1, 2009, Pages

  Cho, Jungeun ^a   Lee, Eun Jin ^a,b,c   Yoo, Kil Sun ^b   Lee, Seung Koo ^a,b,c   Patil, Bhimanagouda S ^b  

^a Seoul National University   (South Korea)

^b TEXAS A AND M UNIVERSITY   (United States)

^c Seoul National University   (South Korea)

Author keywords

Amino acid; Blue pigment; Garlic; Greening; Thiosulfinate

Indexed keywords

AMINO ACID; PIGMENT; SULFONIC ACID DERIVATIVE;

ARTICLE; BIOSYNTHESIS; CHEMISTRY; COLOR; FOOD HANDLING; GARLIC; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; ONION; TIME;

AMINO ACIDS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; COLOR; FOOD TECHNOLOGY; GARLIC; ONIONS; PIGMENTS, BIOLOGICAL; THIOSULFONIC ACIDS; TIME FACTORS;

ALLIUM CEPA; ALLIUM SATIVUM; SYZYGIUM AROMATICUM;

EID: 58649120675     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2008.00986.x     Document Type: Article

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