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FORMATION OF ALDEHYDES AND ALCOHOLS IN TOMATO FRUIT FROM U‐ 14 C‐LABELED LINOLENIC AND LINOLEIC ACIDS

1975; Wiley; Volume: 40; Issue: 6 Linguagem: Inglês

10.1111/j.1365-2621.1975.tb01036.x

1750-3841

Elaine J. Stone, Rafaela Marise Hall, Stanley J. Kazeniac,

Postharvest Quality and Shelf Life Management

Journal of Food ScienceVolume 40, Issue 6 p. 1138-1141 FORMATION OF ALDEHYDES AND ALCOHOLS IN TOMATO FRUIT FROM U-14 C-LABELED LINOLENIC AND LINOLEIC ACIDS E. J. STONE, E. J. STONE Campbell Institute for Food Research, Camden, NJ 08101Search for more papers by this authorR. M. HALL, R. M. HALL Campbell Institute for Food Research, Camden, NJ 08101Search for more papers by this authorS. J. KAZENIAC, S. J. KAZENIAC Campbell Institute for Food Research, Camden, NJ 08101Search for more papers by this author E. J. STONE, E. J. STONE Campbell Institute for Food Research, Camden, NJ 08101Search for more papers by this authorR. M. HALL, R. M. HALL Campbell Institute for Food Research, Camden, NJ 08101Search for more papers by this authorS. J. KAZENIAC, S. J. KAZENIAC Campbell Institute for Food Research, Camden, NJ 08101Search for more papers by this author First published: November 1975 https://doi.org/10.1111/j.1365-2621.1975.tb01036.xCitations: 66 The authors are greatly indebted to Miss Carolann Palumbo for technical assistance. AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat REFERENCES Drawert, F., Heirnan, W. and Emberger, R. 1966. Enzymatische bildung von hexen-(2)-al-(1), hexanal and deren vorstufen. Ann. 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