Mechanism of coloring reaction caused by heating Tutankhamun's peas
Tutankhamun's pea has the unique characteristic of turning from green to reddish brown upon heating. However, the coloring mechanism underlying this process is unknown. The precursor and pigment were identified here and the coloring mechanism was investigated. The precursor was determined throu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2023-12-01
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| Series: | Food Chemistry Advances |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X23003106 |