Rhubarb Juice as a Natural Antibrowning Agent
To search for natural antibrowning agents, rhubarb juice was tested on fresh‐cut apple slices and found to have a potent effect. Liberty apple slices were treated in various concentrations of rhubarb juice (5%–100%), and the rate of discoloration at room temperature was measured by a Hunter Colorime...
Saved in:
| Published in | Journal of food science Vol. 65; no. 8; pp. 1288 - 1289 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Oxford, UK
Blackwell Publishing Ltd
01.11.2000
Institute of Food Technologists Wiley Subscription Services, Inc |
| Subjects | |
| Online Access | Get full text |
Cover
Loading…
| Abstract | To search for natural antibrowning agents, rhubarb juice was tested on fresh‐cut apple slices and found to have a potent effect. Liberty apple slices were treated in various concentrations of rhubarb juice (5%–100%), and the rate of discoloration at room temperature was measured by a Hunter Colorimeter. Apple slices treated in the 5%– 10% solution showed browning activity with dL values of 2.3 – 2.5 at two hours. However, the concentrations of rhubarb juice above 20% inhibited apple browning effectively with no change in the L value for several hours. Analysis of oxalic acid in rhubarb juice showed that the 20% solution contained about 67 mg/100g. |
|---|---|
| AbstractList | To search for natural antibrowning agents, rhubarb juice was tested on fresh-cut apples slices and found to have a potent effect. Liberty apple slices were treated in various concentrations of rhubarb juice (5%-100%), and the rate of discoloration at room temperature was measured by a Hunter Colorimeter. To search for natural antibrowning agents, rhubarb juice was tested on fresh‐cut apple slices and found to have a potent effect. Liberty apple slices were treated in various concentrations of rhubarb juice (5%–100%), and the rate of discoloration at room temperature was measured by a Hunter Colorimeter. Apple slices treated in the 5%– 10% solution showed browning activity with dL values of 2.3 – 2.5 at two hours. However, the concentrations of rhubarb juice above 20% inhibited apple browning effectively with no change in the L value for several hours. Analysis of oxalic acid in rhubarb juice showed that the 20% solution contained about 67 mg/100g. |
| Author | Lee, C.Y. Son, S.M. Moon, K.D. |
| Author_xml | – sequence: 1 givenname: S.M. surname: Son fullname: Son, S.M. organization: Authors Lee and Son are affiliated with the Dept. of Food Science & Technology at Cornell Univ., Geneva, NY 14456. Author Moon is affiliated with the Dept. of Food Science & Technology at Kyungpook Natl. Univ., Daegu, Republic of Korea. Direct inquiries to: e-mail: CYL1@CORNELL.EDU – sequence: 2 givenname: K.D. surname: Moon fullname: Moon, K.D. organization: Authors Lee and Son are affiliated with the Dept. of Food Science & Technology at Cornell Univ., Geneva, NY 14456. Author Moon is affiliated with the Dept. of Food Science & Technology at Kyungpook Natl. Univ., Daegu, Republic of Korea. Direct inquiries to: e-mail: CYL1@CORNELL.EDU – sequence: 3 givenname: C.Y. surname: Lee fullname: Lee, C.Y. organization: Authors Lee and Son are affiliated with the Dept. of Food Science & Technology at Cornell Univ., Geneva, NY 14456. Author Moon is affiliated with the Dept. of Food Science & Technology at Kyungpook Natl. Univ., Daegu, Republic of Korea. Direct inquiries to: e-mail: CYL1@CORNELL.EDU |
| BackLink | http://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=904354$$DView record in Pascal Francis |
| BookMark | eNqVkF1PwjAUhhuDiYD-hwWvN_vdzisRBSQEE8XoXVO6Doe4YbsF-PduGfHec3Nykvc8b_L0QCcvcgvAAMEI1XOziRDhLMQcowhDCKNyhSCLZXQ4A10kGAyJpKgDuhBiHCJExQXoeb-BzU14F4Qvn9VKu1UwqzJjA-0DHSx0WTm9DYZ5ma1csc-zfB0M1zYvL8F5qrfeXp12H7yNH5ejaTh_njyNhvPQUE5kyKQ0yHASc8RiJKSkRKdYi1TLmKWGkkRQyiFKqMFQJAZjnIoEY4ktpiZNSB8MWu7OFT-V9aXaFJXL60qFYkpEzAirQ7dtyLjCe2dTtXPZt3ZHhaBq7KiNauyoxo5q7KiTHXWon69PDdobvU2dzk3m_wgxpITROnXXpvbZ1h7_wVez8cMrwlLWiLBFZL60hz-Edl-KCyKYel9M1HT5sZzgEVf35BcfnodR |
| CODEN | JFDSAZ |
| CitedBy_id | crossref_primary_10_3746_jkfn_2021_50_4_362 crossref_primary_10_1016_j_jfoodeng_2015_06_035 crossref_primary_10_1111_j_1365_2621_2003_tb07049_x crossref_primary_10_1111_j_1745_4514_2003_tb00289_x crossref_primary_10_1016_j_foodchem_2007_12_051 crossref_primary_10_1111_j_1365_2621_2004_tb10999_x crossref_primary_10_1016_j_phymed_2024_155653 crossref_primary_10_17221_20_2008_CJFS crossref_primary_10_1016_j_lwt_2019_108775 crossref_primary_10_1111_j_1346_8138_2010_00983_x crossref_primary_10_1016_j_lwt_2012_07_029 crossref_primary_10_1080_14756360802694252 crossref_primary_10_1039_D1FO04214A crossref_primary_10_1111_jfpp_16532 crossref_primary_10_3390_foods9070926 crossref_primary_10_3839_jabc_2015_047 crossref_primary_10_11002_kjfp_2020_27_2_188 crossref_primary_10_3390_antiox10030425 crossref_primary_10_47836_ifrj_31_2_09 crossref_primary_10_5352_JLS_2015_25_11_1298 crossref_primary_10_11002_kjfp_2013_20_2_173 crossref_primary_10_1002_bmc_5368 crossref_primary_10_1016_j_lwt_2021_112467 crossref_primary_10_3923_pjn_2019_443_454 crossref_primary_10_9799_ksfan_2011_24_3_406 crossref_primary_10_1016_j_phytochem_2013_08_014 crossref_primary_10_3389_fnut_2021_770264 crossref_primary_10_1016_j_foodchem_2016_07_095 crossref_primary_10_17660_ActaHortic_2018_1210_33 crossref_primary_10_1016_j_ifset_2018_10_008 crossref_primary_10_1111_j_1365_2621_2006_01481_x crossref_primary_10_1016_j_foodchem_2007_06_037 crossref_primary_10_2478_prolas_2013_0026 crossref_primary_10_17660_ActaHortic_2018_1209_31 crossref_primary_10_9721_KJFST_2013_45_5_598 crossref_primary_10_17660_ActaHortic_2018_1209_30 crossref_primary_10_7235_hort_2014_13185 crossref_primary_10_1371_journal_pone_0163130 |
| Cites_doi | 10.1111/j.1745-4514.1991.tb00153.x 10.1021/jf00100a002 10.1111/j.1365-2621.1993.tb04284.x 10.1111/j.1365-2621.1985.tb13288.x 10.1016/S0308-8146(96)00325-1 |
| ContentType | Journal Article |
| Copyright | 2001 INIST-CNRS Copyright Institute of Food Technologists Nov/Dec 2000 |
| Copyright_xml | – notice: 2001 INIST-CNRS – notice: Copyright Institute of Food Technologists Nov/Dec 2000 |
| DBID | BSCLL IQODW AAYXX CITATION 7QO 7QR 7ST 7T7 7U7 8FD C1K F28 FR3 P64 RC3 SOI |
| DOI | 10.1111/j.1365-2621.2000.tb10598.x |
| DatabaseName | Istex Pascal-Francis CrossRef Biotechnology Research Abstracts Chemoreception Abstracts Environment Abstracts Industrial and Applied Microbiology Abstracts (Microbiology A) Toxicology Abstracts Technology Research Database Environmental Sciences and Pollution Management ANTE: Abstracts in New Technology & Engineering Engineering Research Database Biotechnology and BioEngineering Abstracts Genetics Abstracts Environment Abstracts |
| DatabaseTitle | CrossRef Genetics Abstracts Biotechnology Research Abstracts Technology Research Database Toxicology Abstracts Chemoreception Abstracts Engineering Research Database Industrial and Applied Microbiology Abstracts (Microbiology A) Environment Abstracts ANTE: Abstracts in New Technology & Engineering Biotechnology and BioEngineering Abstracts Environmental Sciences and Pollution Management |
| DatabaseTitleList | Genetics Abstracts CrossRef |
| DeliveryMethod | fulltext_linktorsrc |
| Discipline | Economics |
| EISSN | 1750-3841 |
| EndPage | 1289 |
| ExternalDocumentID | 72917795 10_1111_j_1365_2621_2000_tb10598_x 904354 JFDS1288 ark_67375_WNG_HTXTG2C6_B |
| Genre | article Feature |
| GroupedDBID | --- -~X .3N .DC .GA .GJ .Y3 05W 0R~ 10A 1OB 1OC 29K 3-9 31~ 33P 3EH 3SF 4.4 50Y 50Z 51W 51X 52M 52N 52O 52P 52S 52T 52U 52W 52X 53G 5GY 5HH 5LA 5VS 66C 702 7PT 8-0 8-1 8-3 8-4 8-5 8UM 930 A03 AAESR AAEVG AAHBH AAHHS AANLZ AAONW AASGY AAXRX AAZKR ABCQN ABCUV ABDPE ABEML ABJNI ABPVW ACAHQ ACBNA ACBWZ ACCFJ ACCZN ACFBH ACGFO ACGFS ACGOD ACIWK ACKIV ACPOU ACPRK ACSCC ACXBN ACXQS ADBBV ADEOM ADIZJ ADKYN ADMGS ADOZA ADXAS ADZMN AEEZP AEGXH AEIGN AEIMD AENEX AEQDE AEUQT AEUYR AFBPY AFFDN AFFPM AFGKR AFPWT AFRAH AFZJQ AHBTC AHEFC AI. AIAGR AITYG AIURR AIWBW AJBDE AJXKR ALAGY ALMA_UNASSIGNED_HOLDINGS ALUQN AMBMR AMYDB ATUGU AUFTA AZBYB AZFZN AZVAB BAFTC BDRZF BFHJK BHBCM BKOMP BMNLL BMXJE BNHUX BROTX BRXPI BSCLL BY8 CAG COF CS3 D-E D-F D-I DC6 DCZOG DPXWK DR2 DRFUL DROCM DRSTM DU5 EBS EJD ESX F00 F01 F04 F5P FEDTE FZ0 G-S G.N GODZA H.T H.X HF~ HGLYW HVGLF HZ~ IX1 J0M K48 LATKE LC2 LC3 LEEKS LH4 LITHE LOXES LP6 LP7 LUTES LW6 LYRES MEWTI MK4 MRFUL MRSTM MSFUL MSSTM MXFUL MXSTM N04 N05 N9A NEJ NF~ O66 O9- OIG P-O P2P P2W P2X P4D PALCI PQQKQ Q.N Q11 QB0 R.K RIWAO RJQFR RNS ROL RX1 RXW SAMSI SJN SUPJJ TAE TN5 UB1 UBH UHB UKR V8K VH1 W8V W99 WBFHL WBKPD WH7 WIH WIK WOHZO WQJ WRC WXSBR WYISQ XG1 XOL Y6R YQJ ZCA ZCG ZGI ZT4 ZXP ZZTAW ~IA ~KM ~WT G8K 08R AAJUZ ABCVL ABHUG ABPTK ABWRO ACSMX ACXME ADAWD ADDAD AFDAS AFMIJ AFVGU AGJLS IQODW XFK AAYXX CITATION 7QO 7QR 7ST 7T7 7U7 8FD C1K F28 FR3 P64 RC3 SOI |
| ID | FETCH-LOGICAL-c4638-588c1c6396159178843af2a7fa895fc43d744601d4c207dc222f7d2282e24cfd3 |
| IEDL.DBID | DR2 |
| ISSN | 0022-1147 |
| IngestDate | Thu Oct 10 19:52:47 EDT 2024 Fri Aug 23 02:38:50 EDT 2024 Sun Oct 29 17:06:47 EDT 2023 Sat Aug 24 00:45:23 EDT 2024 Wed Oct 30 09:49:28 EDT 2024 |
| IsDoiOpenAccess | false |
| IsOpenAccess | true |
| IsPeerReviewed | true |
| IsScholarly | true |
| Issue | 8 |
| Keywords | Vegetable juice Natural product Environmental factor Pome fruit Antibrowning agent Organic acids Prevention Browning Apple Oxalic acid Plant origin Rhubarb Vegetable Vegetable product |
| Language | English |
| License | CC BY 4.0 |
| LinkModel | DirectLink |
| MergedId | FETCHMERGED-LOGICAL-c4638-588c1c6396159178843af2a7fa895fc43d744601d4c207dc222f7d2282e24cfd3 |
| Notes | ark:/67375/WNG-HTXTG2C6-B istex:BEE731D9657882253C880E13F5330A612F1C5DCE ArticleID:JFDS1288 |
| OpenAccessLink | https://onlinelibrary.wiley.com/doi/pdfdirect/10.1111/j.1365-2621.2000.tb10598.x |
| PQID | 194379535 |
| PQPubID | 40513 |
| PageCount | 2 |
| ParticipantIDs | proquest_journals_194379535 crossref_primary_10_1111_j_1365_2621_2000_tb10598_x pascalfrancis_primary_904354 wiley_primary_10_1111_j_1365_2621_2000_tb10598_x_JFDS1288 istex_primary_ark_67375_WNG_HTXTG2C6_B |
| PublicationCentury | 2000 |
| PublicationDate | November 2000 |
| PublicationDateYYYYMMDD | 2000-11-01 |
| PublicationDate_xml | – month: 11 year: 2000 text: November 2000 |
| PublicationDecade | 2000 |
| PublicationPlace | Oxford, UK |
| PublicationPlace_xml | – name: Oxford, UK – name: Chicago, IL – name: Chicago |
| PublicationTitle | Journal of food science |
| PublicationYear | 2000 |
| Publisher | Blackwell Publishing Ltd Institute of Food Technologists Wiley Subscription Services, Inc |
| Publisher_xml | – name: Blackwell Publishing Ltd – name: Institute of Food Technologists – name: Wiley Subscription Services, Inc |
| References | SAS Institute Inc. 1990. SAS User's Guide to the Statistical Analysis System. Version 6.12. Raleigh , N.C. : SAS Institute. Lee GC, Lee CY. 1997. Inhibitory effect of caramelisation products on enzymic browning. Food Chem 60:231-235. Oszmianski J, Lee CY. 1990. Inhibition of polyphenol oxidase activity and browning by honey. J Agric Food Chem 38:1892-1895. Kahn V. 1985. Effects of proteins, protein hydrozates and amino acids on o-dihydroxyphenolase activity of polyphenol oxidase of mushroom, avocado, and banana. J Food Sci 50:111-115. Lozano-De-Gonzalez PG, Barrett DM, Wrolstad RE, Durst RW. 1993. Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice. J Food Sci 58:399-404. Nicoli MC, Elizalde BE, Pitotti A, Lerici CR. 1991. Effect of sugars and Maillard reaction products on polyphenol oxidase and peroxidase activity in food. J Food Biochem 15:169-184. 1998 1993; 58 1997; 60 1985; 50 1991 1991; 15 1990 1990; 38 1977 1999 e_1_2_1_7_1 e_1_2_1_8_1 e_1_2_1_5_1 SAS Institute Inc. (e_1_2_1_10_1) 1990 Son SM (e_1_2_1_11_1) 1999 e_1_2_1_6_1 e_1_2_1_3_1 e_1_2_1_4_1 Hodgkinson A. (e_1_2_1_2_1) 1977 e_1_2_1_9_1 |
| References_xml | – volume: 60 start-page: 231 year: 1997 end-page: 235 article-title: Inhibitory effect of caramelisation products on enzymic browning publication-title: Food Chem – volume: 50 start-page: 111 year: 1985 end-page: 115 article-title: Effects of proteins, protein hydrozates and amino acids on o‐dihydroxyphenolase activity of polyphenol oxidase of mushroom, avocado, and banana. publication-title: J Food Sci – volume: 58 start-page: 399 year: 1993 end-page: 404 article-title: Enzymatic browning inhibited in fresh and dried apple rings by pineapple juice publication-title: J Food Sci – year: 1991 – start-page: 196 year: 1977 end-page: 197 – start-page: 265 year: 1998 end-page: 266 – year: 1990 – volume: 38 start-page: 1892 year: 1990 end-page: 1895 article-title: Inhibition of polyphenol oxidase activity and browning by honey publication-title: J Agric Food Chem – start-page: 124 year: 1999 – volume: 15 start-page: 169 year: 1991 end-page: 184 article-title: Effect of sugars and Maillard reaction products on polyphenol oxidase and peroxidase activity in food publication-title: J Food Biochem – ident: e_1_2_1_7_1 doi: 10.1111/j.1745-4514.1991.tb00153.x – ident: e_1_2_1_8_1 doi: 10.1021/jf00100a002 – start-page: 124 volume-title: Proceed. 10th IUFoST year: 1999 ident: e_1_2_1_11_1 contributor: fullname: Son SM – volume-title: SAS User's Guide to the Statistical Analysis System year: 1990 ident: e_1_2_1_10_1 contributor: fullname: SAS Institute Inc. – ident: e_1_2_1_6_1 – start-page: 196 volume-title: Oxalate content of foods and nutrition in oxalic acid in biology and medicine. year: 1977 ident: e_1_2_1_2_1 contributor: fullname: Hodgkinson A. – ident: e_1_2_1_5_1 doi: 10.1111/j.1365-2621.1993.tb04284.x – ident: e_1_2_1_9_1 – ident: e_1_2_1_3_1 doi: 10.1111/j.1365-2621.1985.tb13288.x – ident: e_1_2_1_4_1 doi: 10.1016/S0308-8146(96)00325-1 |
| SSID | ssj0002236 |
| Score | 1.8516837 |
| Snippet | To search for natural antibrowning agents, rhubarb juice was tested on fresh‐cut apple slices and found to have a potent effect. Liberty apple slices were... To search for natural antibrowning agents, rhubarb juice was tested on fresh-cut apples slices and found to have a potent effect. Liberty apple slices were... |
| SourceID | proquest crossref pascalfrancis wiley istex |
| SourceType | Aggregation Database Index Database Publisher |
| StartPage | 1288 |
| SubjectTerms | Apples Beverages Biological and medical sciences browning activity Color Food additives Food industries Food science fresh-cut apple Fruit and vegetable industries Fundamental and applied biological sciences. Psychology General aspects natural antibrowning agents oxalic acid rhubarb juice Vegetables |
| Title | Rhubarb Juice as a Natural Antibrowning Agent |
| URI | https://api.istex.fr/ark:/67375/WNG-HTXTG2C6-B/fulltext.pdf https://onlinelibrary.wiley.com/doi/abs/10.1111%2Fj.1365-2621.2000.tb10598.x https://www.proquest.com/docview/194379535 |
| Volume | 65 |
| hasFullText | 1 |
| inHoldings | 1 |
| isFullTextHit | |
| isPrint | |
| link | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1NbxMxEB2hcoBL-WhRlxa0B8Rto_2wd-1jaEmjSORQUjU3a2yvhVSRVtmNqPj1jL27oanUQwU_wJY947Hfs2beAHzSWFrmuE5Q8DphJjeJTKVNrLUuz7BkovT1zt_m5fSSzZZ82ZdH-1qYTh9i--HmIyPc1z7AUTe7Qd5laOWB5qWjVnusIEYeUWZF5fO7zi7-aknRO1gO0uFEAqpegbRP63lkqp3X6rk3_J3PnsSGDOi6zhc70PQ-wA0v1OQV_Bz21iWmXI82rR6Z3w9kH__X5l_Dfg9l43F39t7As3r1Fl4Mlc7NASQXPzYa1zqebeg6irGJMZ5jEPqIx6uWFnDzy3_LxGNf33UIl5Ovi9Np0rdnSAyjqE24ECYzhHAIFBHpE4IV6HKsHArJnWGFrYhrppmlE5BW1hAScZXNiePVOTPOFu9gb3Wzqo8gdkyiNIXLrDaMGCEWqUXNNcdc28rICIrBDeq2U-FQ99gLmUJ5U_iemqnqTaHuIvgcPLYdgutrn8dWcXU1P1fTxXJxnp-W6ksEJzsu3Q6QKaFJFsHx4GHVR3ijMumVHHnBI5DBU09YmJpNzr4TMBDv_2HsMbwMsgChLvIE9tr1pv5AAKnVH8PB_wNh5gAz |
| link.rule.ids | 315,783,787,1378,27936,27937,46306,46730 |
| linkProvider | Wiley-Blackwell |
| linkToHtml | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1LTxsxEB4hONBLoaVVl0e7h6q3jfZh79rH8AhpSnKgQc3N8mMtJKQFJRuB-PWMvbspQeJQ0R9gy57xZ39jzXwD8F3J3BBLVSQZLSOiUx3xmJvIGGPTROaE5a7eeTzJh1dkNKOzDRh3tTCNPsTqw80hw9_XDuDuQ3od5U2KVurjvLhXK0cWWA8p5RbiP3OdHE4v_6pJ4UuYd-LhGAYUrQZpm9jzylxr79WWM_2Dy5-UCzShbXpfrJHT5xTXv1GDHai63TWpKTe9Za16-vGF8ON_2_4uvG_ZbNhvjt8H2Cirj7DdFTsv9iC6vF4qOVfhaIk3UigXoQwn0mt9hP2qxhXc3rufmbDvSrw-wdXgbHoyjNoODZEmCNyIMqYTjSQHeRHGfYyRTNpUFlYyTq0mmSkw3IwTg4cgLoxGMmILk2KYV6ZEW5N9hs3qtiq_QGgJl1xnNjFKEwwKZRYbqaiiMlWm0DyArPODuGuEOMSzAAZNIZwpXFvNWLSmEA8B_PAuWw2R8xuXylZQ8WdyLobT2fQ8PcnFcQCHaz5dDeAxEkoSwEHnYtGCfCES7sQcaUYD4N5V_7AwMRqc_kZuwPbfMPYbbA-n4wtx8XPy6wDeeZUAXyZ5CJv1fFkeIV-q1VePgidxTgRL |
| linkToPdf | http://utb.summon.serialssolutions.com/2.0.0/link/0/eLvHCXMwrV1dT9swFL1CVGK8bAM2kcFGHhBvqfJhJ_Fj-SilQIWgaH2z_BELCVFQm4qKX79rJykUaQ_T-AGO4nt97XOse44B9qVINTFUBiKnRUBUrAIWMh1orU0ciZTkqdU7Xw7S3i3pj-iolkdbLUzlD7G4cLOV4fZrW-BP2iwXedWhFTuaF7ZLabFC3kZE2SIpQmELka5fzaTwIEwb73BkAVltQVr39fzlW0vHVctGfm7bJ8UUI2iqpy-WsOlbhOuOqO4XeGgmV3Wm3LdnpWyrl3e-jx81-6_wucayfqdafBuwUow34VMjdZ5uQXB9N5NiIv3-DPcjX0x94Q-Ec_rwO-MSf-Dx2d7L-B0r8PoGt92T4VEvqN9nCBTG1wq2chUphDiIipD15TlJhIlFZkTOqFEk0RmSzTDSuATCTCuEIibTMZK8IibK6OQ7rI4fx8U2-IYwwVRiIi0VQUooklALSSUVsdSZYh4kTRr4U2XDwd_QFwwFt6Gwj2qGvA4Fn3tw4DK2GCIm97aRLaP89-CU94aj4Wl8lPJDD3aXUroYwEKEk8SDnSbDvC7xKY-YtXKkCfWAuUz9w4_xfvf4BpFB_uM_xu7B2tVxl1-cDc53YN1ZBDiN5C6slpNZ8RPBUil_uRr4A05wAvo |
| openUrl | ctx_ver=Z39.88-2004&ctx_enc=info%3Aofi%2Fenc%3AUTF-8&rfr_id=info%3Asid%2Fsummon.serialssolutions.com&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Ajournal&rft.genre=article&rft.atitle=Rhubarb+juice+as+a+natural+antibrowning+agent&rft.jtitle=Journal+of+food+science&rft.au=Son%2C+S+M&rft.au=Moon%2C+K+D&rft.au=Lee%2C+C+Y&rft.date=2000-11-01&rft.pub=Wiley+Subscription+Services%2C+Inc&rft.issn=0022-1147&rft.eissn=1750-3841&rft.volume=65&rft.issue=8&rft.spage=1288&rft_id=info:doi/10.1111%2Fj.1365-2621.2000.tb10598.x&rft.externalDBID=NO_FULL_TEXT&rft.externalDocID=72917795 |
| thumbnail_l | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/lc.gif&issn=0022-1147&client=summon |
| thumbnail_m | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/mc.gif&issn=0022-1147&client=summon |
| thumbnail_s | http://covers-cdn.summon.serialssolutions.com/index.aspx?isbn=/sc.gif&issn=0022-1147&client=summon |