Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres-Reference-Cited by-同舟云学术

Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres

Published:1993-12 Issue:6 Volume:197 Page:546-549
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Petersen Mikael Agerlin,Berends Henny

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01192854.pdf

Reference11 articles.

1. Haraldsd�ttir J, Holm L, Jensen JH, M�ller A (1986) Danskernes kostvaner 1985. I. Hovedresultater. Levnedsmiddelstyrelsen, S�borg (Danish dietary habits 1985. I. Main results). National Food Agency, S�borg

2. National Research Council (1989) Recommended Dietary Allowances. Subcommittee on the Tenth Edition of the RDAs, Food and Nutrition Board, Commission on Life Sciences. National Research Council. National Academy Press, Washington, D.C.

3. M�ller A (1989 Levnedsmiddeltabeller 1989. N�ringsstoffer i danske levnedsmidler. Levnedsmiddelstyrelsen. Food composition Tables 1989. Nutrient Composition of Danish Foods. National Food Agency, S�borg

4. Sabry JH, Fisher KH, Dodds ML (1958) J Nutr 64:457?466

5. AOAC (1975) Official methods of analysis, 12th edn. Association of Official Analytical Chemists, Washington, D.C.

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