Vitamin C Stability in Reconstituted Beverage Products-Reference-Cited by-同舟云学术

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Vitamin C Stability in Reconstituted Beverage Products

Published:1974-07 Issue:3 Volume:7 Page:183-187
ISSN:0315-5463
Container-title:Canadian Institute of Food Science and Technology Journal
language:en
Short-container-title:Canadian Institute of Food Science and Technology Journal

Author:

Beston G.H.,Henderson G.A.

Publisher

Elsevier BV

Subject

General Computer Science

Reference7 articles.

1. Association of Vitamin Chemists,1965

2. Canadian Consumer,1967

3. The Chemistry of The Vitamins;Dyke,1965

4. Influence of Time and Temperature on Ascorbic Acid Stability. J. Amer. Dietet;Lopez;Assoc,1967

5. Content and Stability of Ascorbic Acid in Fruit Drinks. J. Amer. Dietet;Pelletier;Assoc,1965

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. Addition of Vitamins, Minerals, and Amino Acids to Foods;Nutritional Evaluation of Food Processing;1988

2. Vitamin C Retention in Orange Juice Imitation Orange Juice, and Orange Beverage from Frozen Concentrates;Home Economics Research Journal;1981-03

3. ASCORBIC ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS;Journal of Food Science;1978-03

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