Effect of Cooking Methods on Broccoli . I. Ascorbic Acid and Carotene-Reference-Cited by-同舟云学术

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Effect of Cooking Methods on Broccoli . I. Ascorbic Acid and Carotene

Published:1959-04 Issue:4 Volume:35 Page:354-358
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Sweeney J.P.,Gilpin G.L.,Staley M.G.,Martin M.E.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference16 articles.

1. The distribution of vitamin C in plant and animal tissues, and its determination;Bessey;J. Biol. Chem.,1933

2. The determination of diketo-L-gulonic acid, dehydro-L-ascorbic acid, and L-ascorbic acid in the same tissue extract by the 2, 4-dinitrophenylhydrazine method;Roe;J. Biol. Chem.,1948

3. The indo-phenol-xylene extraction method for ascorbic acid and modifications for interfering substances;Robinson;J. Biol. Chem.,1945

4. Determination of carotene in silages and forages;Wiseman;J. Agric. & Food Chem.,1957

5. The vitamin-A value of carotene in vegetables;Graves;Chem. & Indust.,1942

Cited by 3 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. Composition of diets containing 25 and 35 percent calories from fat. Analyzed vs. calculated values;Journal of the American Dietetic Association;1975-05

2. Palatability and Nutritive Value of Frozen Broccoli . Effect of Cooking Time, Cooking Method, and Storage Time;Journal of the American Dietetic Association;1960-02

3. Effect of Cooking Methods on Broccoli . II. Palatability;Journal of the American Dietetic Association;1959-04

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