[Formation of hydrogen peroxide during gamma irradiation of corn starch].
D003124:Colorimetry; D005514:Food Irradiation; D005519:Food Preservation; D005525:Food-Processing Industry; D006813:Humidity; D006861:Hydrogen Peroxide / Q000032:analysis* / Q000096:biosynthesis*; D006863:Hydrogen-Ion Concentration; D010084:Oxidation-Reduction; D011830:Radiation Effects; D013213:Starch / Q000032:analysis / Q000528:radiation effects*; D013458:Sulfur Dioxide; D013696:Temperature; D003313:Zea mays / Q000528:radiation effects*
D013458:Sulfur Dioxide; D013213:Starch; D006861:Hydrogen Peroxide
Formation de peroxyde d'hydrogène au cours de l'irradiation gamma de l'amidon de maïs.