Effects of oxygen and turmeric on the formation of oxidative aldehydes in fresh-pack dill pickles
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 54(9), 3421–3427.
author keywords: Cucumis sativus; Curcuma longa; antioxidant; cucumber; acidified; anaerobic
MeSH headings : Aldehydes / chemistry; Cucumis sativus / chemistry; Curcuma; Food Handling / methods; Food Packaging; Oxidation-Reduction; Oxygen / pharmacology; Permeability; Taste
Source: Web Of Science
Added: August 6, 2018
