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Agricultural and Biological Chemistry Volume 49, 1985 - Issue 11
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Food & Nutrition

Red Pigment Formation by the Reaction of Oxidized Ascorbic Acid and Protein in a Food Model System of Low Moisture Content

Tateki HayashiDepartment of Food Science & Technology, Faculty of Agriculture, Nagoya University, Nagoya464, Japan
,
Akihiko TeraoDepartment of Food Science & Technology, Faculty of Agriculture, Nagoya University, Nagoya464, Japan
,
Shinji UedaDepartment of Food Science & Technology, Faculty of Agriculture, Nagoya University, Nagoya464, Japan
&
Mitsuo NamikiDepartment of Food Science & Technology, Faculty of Agriculture, Nagoya University, Nagoya464, Japan
Pages 3139-3144 | Received 20 Mar 1985, Published online: 09 Sep 2014

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