The ascorbic acid content of dried vegetables
Author:
Affiliation:
1. The Scott Agricultural Laboratories, Department of Agriculture, Kenya
Publisher
Portland Press Ltd.
Link
https://portlandpress.com/biochemj/article-pdf/35/12/1396/795441/bj0351396.pdf
Cited by 5 articles. 订阅此论文施引文献 订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献
1. Sampling Method for Comparing the Quality of Cabbage (<i>Brassica oleracea</i> L. var. <i>capitata</i>), and Application of the Method to Samples Cultivated with Chemical or Organic Fertilizer;Food Preservation Science;2012
2. Non-enzymic browning reactions of ascorbic acid and their inhibition. The identification of 3-deoxy-4-sulphopentosulose in dehydrated, sulphited cabbage after storage;Journal of the Science of Food and Agriculture;1974-05
3. Deterioration of Processed Potatoes;Advances in Food Research;1948
4. EFFECTS OF METHOD OF BLANCHING AND TEMPERATURE OF STORAGE ON KUTRITIVE VALUE OF DEHYDRATED CABBAGE;Journal of Food Science;1946-07
5. EFFECTS OF METHODS OF BLANCHING, STORAGE, AND COOKING ON CALCIUM, PHOSPHORUS, AND ASCORBIC ACID CONTENTS OF DEHYDRATED GREEN BEANS;Journal of Food Science;1945-07
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