Non-enzymic browning reactions of ascorbic acid and their inhibition. The identification of 3-deoxy-4-sulphopentosulose in dehydrated, sulphited cabbage after storage.
D001205:Ascorbic Acid; D055598:Chemical Phenomena; D002621:Chemistry; D003116:Color; D004355:Drug Stability; D005503:Food Additives; D005519:Food Preservation; D006601:Hexoses / Q000032:analysis; D007661:Ketoses / Q000032:analysis*; D013058:Mass Spectrometry; D010429:Pentoses / Q000032:analysis; D013447:Sulfites; D013451:Sulfonic Acids / Q000032:analysis*; D014675:Vegetables / Q000032:analysis*
D005503:Food Additives; D006601:Hexoses; D007661:Ketoses; D010429:Pentoses; D013447:Sulfites; D013451:Sulfonic Acids; D001205:Ascorbic Acid