Off-Flavors in Foods, Formation of Pyrrolidonecarboxylic Acid in Processed Fruit and Vegetable Products
- 1 October 1959
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 7 (10), 712-714
- https://doi.org/10.1021/jf60104a006
Abstract
No abstract availableThis publication has 3 references indexed in Scilit:
- Off-Flavors in Processed Crops, Relationship between Pyrrolidonecarboxylic Acid and an Off-Flavor in Beet PureeJournal of Agricultural and Food Chemistry, 1958
- The Influence of Mineral Nutrition on the Organic Acids of the Tomato, Lycopersicum esculentum.Plant Physiology, 1954
- A new form of chromatogram employing two liquid phasesBiochemical Journal, 1941