IDENTIFICATION OF THE VOLATILE SULFUR COMPONENTS OF COOKED CABBAGE AND THE NATURE OF THE PRECURSORS IN THE FRESH VEGETABLE
- 1 September 1957
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 22 (5), 440-447
- https://doi.org/10.1111/j.1365-2621.1957.tb17501.x
Abstract
No abstract availableThis publication has 15 references indexed in Scilit:
- Isolation and Identification of a Naturally Occurring Analog of Methionine1aJournal of the American Chemical Society, 1954
- isoThiocyanates. II. Volatile isoThiocyanates in Seeds and Roots of Various Brassicae.Acta Chemica Scandinavica, 1953
- Über die Spezifität und die Synthese mehrerer dem Alliin verwandter Verbindungen. 3. Mitteilung über Allium‐SubstanzenHelvetica Chimica Acta, 1949
- Chemical Studies of Pineapple (Ananas sativus Lindl). II. Isolation and Identification of a Sulfur-Containing Ester in Pineapple1Journal of the American Chemical Society, 1945
- The Antibacterial Principle of Allium sativum. III. Its Precursor and “Essential Oil of Garlic”1Journal of the American Chemical Society, 1945
- 351. The formation of organo-metalloidal and similar compounds by micro-organisms. Part VI. Further studies on the fission of the disulphide linkJournal of the Chemical Society, 1938
- 181. The formation of organo-metalloidal and similar compounds by micro-organisms. Part V. Methylated alkyl sulphides. The fission of the disulphide linkJournal of the Chemical Society, 1937
- The detection and estimation of methyl‐mercaptan and carbon disulphide in air containing hydrogen sulphideRecueil des Travaux Chimiques des Pays-Bas, 1934
- FORMS OF SULFUR IN PLANT MATERIALS AND THEIR VARIATION WITH THE SOIL SUPPLY.2Journal of the American Chemical Society, 1914
- Ueber das SinigrinEuropean Journal of Inorganic Chemistry, 1897