The Effect of Maceration of Foods Upon Their Ascorbic Acid Values-Reference-Cited by-同舟云学术

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The Effect of Maceration of Foods Upon Their Ascorbic Acid Values

Published:1945-03-23 Issue:2621 Volume:101 Page:308-309
ISSN:0036-8075
Container-title:Science
language:en
Short-container-title:Science

Author:

Smith Margaret Cammack¹,Caldwell Emily¹

Affiliation:

1. Department of Human Nutrition, Arizona Agricultural Experiment Station, Tucson

Publisher

American Association for the Advancement of Science (AAAS)

Subject

Multidisciplinary

Reference3 articles.

1. BESSEY, O.A., A method for the determination of small quantities of ascorbic acid and dehydroascorbic acid in turbid and colored solutions in the presence of other reducing substances, JOURNAL OF BIOLOGICAL CHEMISTRY 126: 771 (1938).

2. Ascorbic Acid Losses in Mincing Fresh Vegetables

3. Arizona Agricultural Experiment Station Mimeographed Report 67

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. ASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF RAW AND COOKED VEGETABLES1;Journal of Food Science;2006-08-25

2. ASCORBIC ACID OXIDASE ACTIVITY OF CERTAIN VEGETABLES AND CHANGES IN THE CONTENT OF REDUCED AND DEHYDROASCORBIC ACID DURING SHELF-LIFE;Journal of Food Science;1957-09

3. Dehydroascorbic Acid in Frozen and Cooked Frozen Vegetables;Science;1948-03-05

4. Physiological Availability of the Vitamins;Vitamins & Hormones;1947

5. The Vitamins;Annual Review of Biochemistry;1946-06

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