Characterization of the brown pigment in sautéed onion by metal-chelating Sepharose 6B column chromatography and microbial decolorization
| Autor: | Tamaki, Masako, Murata, Masatsune, Homma, Seichi |
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| Zdroj: | In LWT - Food Science and Technology 2007 40(1):144-150 |
| Databáze: | ScienceDirect |
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