ENZYMIC FORMATION OF LONG-CHAIN ALDEHYDES AND ALCOHOLS BY ALPHA-OXIDATION OF FATTY-ACIDS IN EXTRACTS OF CUCUMBER FRUIT (CUCUMIS-SATIVUS)

被引：57

作者：

GALLIARD, T ^{[1
]}

MATTHEW, JA ^{[1
]}

机构：

[1] ARC,FOOD RES INST,COLNEY LANE,NORWICH NR4 7UA,ENGLAND

来源：

BIOCHIMICA ET BIOPHYSICA ACTA | 1976年 / 424卷 / 01期

关键词：

D O I：

10.1016/0005-2760(76)90046-1

中图分类号：

Q5 [生物化学]; Q7 [分子生物学];

学科分类号：

071010 ; 081704 ;

摘要：

引用

页码：26 / 35

页数：10

共 16 条

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[4]

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[7]

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[8] IDENTIFICATION OF SOME VOLATILE COMPOUNDS FROM CUCUMBER [J].

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[9] CHARACTERIZATION OF SOME NEW C16 AND C17 UNSATURATED FATTY ALDEHYDES [J].

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[10] COMPOSITION OF LIPIDS OF CUCUMBER AND PEPPERS [J].

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