Nitrite tryptophan reaction: evidence for an equilibrium between tryptophan and its nitrosated form

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Bibliographic Details
Published in:Journal of agricultural and food chemistry 1986-09, Vol.34 (5), p.892-895
Main Authors: Mellet, Philippe O, Noel, Patrick R, Goutefongea, Rene
Format: Article
Language:English
Subjects:
ANTIBACTERIAL PROPERTIES
AROMA
Biological and medical sciences
CARNE SALADA
CHEMICOPHYSICAL PROPERTIES
COLOR
COLOUR
COULEUR
CURED MEATS
ESTABILIZACION (ECONOMIA)
FLAVEUR
FLAVOUR
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
Life Sciences
Meat and meat product industries
NITRITE
NITRITES
NITRITOS
PROPIEDADES FISICO-QUIMICAS
PROPRIETE PHYSICO-CHIMIQUE
STABILISATION (ECONOMIE)
STABILIZATION
TEMPERATURA
TEMPERATURE
TRIPTOFANO
TRYPTOPHAN
TRYPTOPHANE
VIANDE SALEE
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Description
Summary:
ISSN:0021-8561
1520-5118
DOI:10.1021/jf00071a031