The enzymic degradation of lipids resulting from physical disruption of cucumber (Cucumis sativus) fruit
- 1 January 1976
- journal article
- research article
- Published by Elsevier in Phytochemistry
- Vol. 15 (11), 1647-1650
- https://doi.org/10.1016/s0031-9422(00)97445-4
Abstract
No abstract availableKeywords
This publication has 21 references indexed in Scilit:
- The enzymic cleavage of linoleic acid to C9 carbonyl fragments in extracts of cucumber (Cucumis sativus) fruit and the possible role of lipoxygenaseBiochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1976
- The enzymic formation of long chain aldehydes and alcohols by α-oxidation of fatty acids in extracts of cucumber fruit (Cucumis sativus)Biochimica et Biophysica Acta (BBA) - Lipids and Lipid Metabolism, 1976
- Biosynthetic pathway of cucumber alcohol: Trans-2,cis-6-nonadienol via cis-3,cis-6-nonadienalPhytochemistry, 1975
- Characterization of some new C16 and C17 unsaturated fatty aldehydesJournal of Oil & Fat Industries, 1975
- Decomposition of linoleic acid hydroperoxides. Enzymic reactions compared with nonenzymicJournal of Agricultural and Food Chemistry, 1975
- Identification of some volatile compounds from cucumberJournal of Agricultural and Food Chemistry, 1974
- Biogenesis of banana volatilesJournal of Agricultural and Food Chemistry, 1973
- Linoleic and linolenic acid as precursors of the cucumber flavorLipids, 1971
- The Formation of Carbonyl Compounds in CucumbersJournal of Food Science, 1968
- The Flavor of CucumbersJournal of Food Science, 1962