Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean.

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作者： Marjo,Pulkkinen ^[1] ; Xiao,Zhou ^[2] ; Anna-Maija,Lampi ^[2] ; Vieno,Piironen ^[2]

作者单位： Department of Food and Environmental Sciences, University of Helsinki, Finland. Electronic address: marjo.pulkkinen@helsinki.fi. ^[1] Department of Food and Environmental Sciences, University of Helsinki, Finland. ^[2]

关键词 Aglycones Convicine Divicine Enzymatic hydrolysis HPLC Isouramil Vicine

主题词巴比妥酸盐类(Barbiturates);蚕豆病(Favism);葡糖苷类(Glucosides);水解作用(Hydrolysis);嘧啶酮类(Pyrimidinones);尿苷(Uridine);蚕豆(Vicia faba);β葡糖苷酶类(beta-Glucosidase)

DOI 10.1016/j.foodchem.2016.05.077

PMID 27374500

发布时间 2018-12-02

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Food chemistry

2016年212卷

10-9页

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Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean.

Food chemistry

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Food chemistry

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Determination and stability of divicine and isouramil produced by enzymatic hydrolysis of vicine and convicine of faba bean.

Food chemistry

相似文献

Food chemistry

相关期刊

检索历史清除