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Isolation and Identification of Causal Constituents of Green Discoloration in Garlic Puree

机译：大蒜泥中绿色变色因果成分的分离与鉴定

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Yoshihisa YAMAZAKI; Noboru TAKADA; Toshikatsu OKUNO;
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年度 2012
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1. Isolation and Identification of Causal Constituents of Green Discoloration in Garlic Puree [J] . Yoshihisa Yamazaki, Noboru Takada, Toshikatsu Okuno Food science and technology research . 2012,第5期

机译：大蒜泥中绿色变色原因成分的分离与鉴定
2. Causes and Remedies for Green Discoloration of Processed Garlic Puree: Effects of Storage Conditions on Ingredient Bulbs [J] . Yoshihisa Yamazaki, Tadashi Yamamoto, Toshikatsu Okuno Food science and technology research . 2012,第2期

机译：加工大蒜泥绿色变色的原因和补救措施：储存条件对成分鳞茎的影响
3. Identification of Two Novel Pigment Precursors and a Reddish-Purple Pigment Involved in the Blue-Green Discoloration of Onion and Garlic [J] . SHINSUKE IMAI, KAORI AKITA, MUNEAKI TOMOTAKE, Journal of Agricultural and Food Chemistry . 2006,第3期

机译：两种新颖的色素前体和涉及洋葱和大蒜蓝绿色变色的红紫色色素的鉴定
4. Study on Storage Conditions of Greening of Garlic Purees [C] . Cai-Yun LIANG, Jian XIONG, Jun YE International Conference on Material Engineering and Application . 2014

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5. Isolation and identification of wood and bark constituents and their toxicological effects [D] . Zhang, Xiaokun 2004

机译：木材和树皮成分的分离鉴定及其毒理作用
6. Comparative Transcriptome Analysis of Temperature-Induced Green Discoloration in Garlic [O] . Ningyang Li, Zhichang Qiu, Xiaoming Lu, 2018

机译：温度引起的大蒜绿色变色的转录组比较分析
7. Causes and Remedies for Green Discoloration of Processed Garlic Puree: Effects of Storage Conditions on Ingredient Bulbs [O] . Yoshihisa YAMAZAKI, Tadashi YAMAMOTO, Toshikatsu OKUNO 2012

机译：加工大蒜泥的绿色变色的原因及综述：储存条件对成分灯泡的影响
8. Isolation and Identification of Bioactive Constituents in Synfuels [R] . Ho, C. H. G. M., Buchanan, M. V. 1981

机译：合成燃料中生物活性成分的分离与鉴定

Isolation and Identification of Causal Constituents of Green Discoloration in Garlic Puree

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