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Oxidation systems in fruits and vegetables--their relation to the quality of preserved products.

Authors :
Aylward F
Haisman DR
Source :
Advances in food research [Adv Food Res] 1969; Vol. 17, pp. 1-76.
Publication Year :
1969

Subjects

Subjects :
Chemical Phenomena
Chemistry
Electron Transport
Esterases
Fermentation
Free Radicals
Lipids
Oxidation-Reduction
Oxidoreductases
Peroxidases
Peroxides
Plants metabolism
Research
Temperature
Time Factors
Food Preservation
Fruit
Plants enzymology
Vegetables

Details

Language :
English
ISSN :
0065-2628
Volume :
17
Database :
MEDLINE
Journal :
Advances in food research
Publication Type :
Academic Journal
Accession number :
4900963
Full Text :
https://doi.org/10.1016/s0065-2628(08)60308-0
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