Ascorbic Acid in Uncooked Frozen Green Beans

Author:

Wells Claudia E.,Tichenor Doris A.,Martin Dudley C.

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference9 articles.

1. U. S. Dept. Agric.: Dietary Levels of Households in the United States. Household Food Consumption Survey 1955, Kept. No. 6, March, 1957.

2. Ascorbic acid and color retention in green beans cooked by different methods;Noble;J. Am. Dietet. A.,1956

3. Ascorbic acid content of strains of snap beans;Wade;J. Agric. Research,1943

4. The relative effect of variety and environment in determining the variations of per cent dry weight, ascorbic acid, and carotene content of cabbage and beans;Janes;Proc. Amer. Soc. Hort. Sci.,1944

5. 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

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. The vitamin C content of quick frozen green beans;International Journal of Food Science & Technology;2007-06-28

2. Effect of Microwave- vs. Water-Blanching on Nutrients in Broccoli . Chlorophylls, Ascorbic Acid, pH, and Total Acids;Journal of the American Dietetic Association;1967-03

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