Ascorbic Acid and Color Retention in Green Beans Cooked by Different Methods-Reference-Cited by-同舟云学术

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Ascorbic Acid and Color Retention in Green Beans Cooked by Different Methods

Published:1956-02 Issue:2 Volume:32 Page:119-122
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Noble Isabel,Gordon Joan

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference10 articles.

1. Color and ascorbic acid variations in cabbage cooked by various methods;Noble;Food Res.,1951

2. Ascorbic acid and dehydroascorbic acid content of raw and cooked vegetables;Noble;Food Res.,1948

3. Rapid photometric determination of ascorbic acid in plant materials;Murell;Indust. & Engin. Chem., Anal. Ed.,1941

4. 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;Bessey;J. Biol. Chem.,1938

5. Nickerson, D.: A Method for Determining the Color of Agricultural Products. U.S.D.A. Tech. Bull. No. 154, Dec., 1929.

Cited by 2 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 Color of Vegetables . Effect of Length of Cooking;Journal of the American Dietetic Association;1967-04

2. Ascorbic Acid in Uncooked Frozen Green Beans;Journal of the American Dietetic Association;1963-12

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