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Allium discoloration: precursors involved in onion pinking and garlic greening

The result's identifiers

  • Result code in IS VaVaI

    <a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F04%3A00013097" target="_blank" >RIV/60461373:22330/04:00013097 - isvavai.cz</a>

  • Alternative codes found

    RIV/60461373:22330/04:00019604

  • Result on the web

  • DOI - Digital Object Identifier

Alternative languages

  • Result language

    angličtina

  • Original language name

    Allium discoloration: precursors involved in onion pinking and garlic greening

  • Original language description

    Allium discoloration: precursors involved in onion pinking and garlic greening; Non-enzymatic browning, Maillard reaction

  • Czech name

    Diskolorace zelenin rodu Allium: prekurzory zodpovědné za růžovění cibule a zelenání česneku

  • Czech description

    Změny barvy cibulové zeleniny - prekursory způsobující růžovění cibule a zelenání česneku; Non-enzymatic browning, Maillard reaction

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

    Result was created during the realization of more than one project. More information in the Projects tab.

  • Continuities

    P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Others

  • Publication year

    2004

  • Confidentiality

    S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Data specific for result type

  • Name of the periodical

    Journal of Agricultural and Food Chemistry

  • ISSN

    0021-8561

  • e-ISSN

  • Volume of the periodical

    52

  • Issue of the periodical within the volume

    10

  • Country of publishing house

    US - UNITED STATES

  • Number of pages

    6

  • Pages from-to

    5089-5094

  • UT code for WoS article

  • EID of the result in the Scopus database