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
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DOI - Digital Object Identifier
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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
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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
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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
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EID of the result in the Scopus database
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