Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Aurélie Bosser-DeRatuld"'
Publikováno v:
Journal of Molecular Catalysis B: Enzymatic. :197-201
Co-oxidation of β-carotene is used to originate aroma compounds of the ionone family. This system involves xanthine oxidase-generated free radicals to cleave the carotenoid. However, free radicals also degrade the reaction products decreasing yields
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc499633c80b3f7bd957aab3be4f2dec
https://doi.org/10.1016/s1381-1177(02)00167-4
https://doi.org/10.1016/s1381-1177(02)00167-4
Publikováno v:
Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (7), pp.1984-7. ⟨10.1021/jf021000g⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (7), pp.1984-7. 〈10.1021/jf021000g〉
Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (7), pp.1984-7. ⟨10.1021/jf021000g⟩
Journal of Agricultural and Food Chemistry, American Chemical Society, 2003, 51 (7), pp.1984-7. 〈10.1021/jf021000g〉
International audience; beta-Carotene is, when cleaved, an important source of flavor and aroma compounds in fruits and flowers. Among these aroma compounds, the main degradation products are beta-ionone, 5,6-epoxy-beta-ionone, and dihydroactinidioli
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ecdc0f307e32e9fc0a1df5b9c025cbf
https://hal.archives-ouvertes.fr/hal-00368226
https://hal.archives-ouvertes.fr/hal-00368226
