FOOD SCIENCE ›› 2002, Vol. 23 ›› Issue (6): 31-35.
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JIANG Ying, HU Xiao-Song, LIAO Xiao-Jun, XIN Li
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Abstract: Thecompounds involvedintheformationofgreenpigmentingarlicpurees werestudied,includingreactions of alliinase,color developer,amin o acids,carbonyls and pigment precu rsor,based onthe previous studies of the red pigment formationinonion bulb pure es.Reactions for pigment formation were proposed.
Key words: Garlic purees , Green pigment , Reactio ns
JIANG Ying, HU Xiao-Song, LIAO Xiao-Jun, XIN Li. Reactions Involved in Formation of a Green Pigment in Garlic Purees[J]. FOOD SCIENCE, 2002, 23(6): 31-35.
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