A comparison of the vitamin C content of fresh and frozen vegetables-Reference-Cited by-同舟云学术

A comparison of the vitamin C content of fresh and frozen vegetables

Published:1998-05 Issue:1 Volume:62 Page:59-64
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Favell D.J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. Relationship of total sulphur to initial and retained ascorbic acid in selected cruciferous and non-cruciferous vegetables;Albrecht;Journal of Food Science,1990

2. Sulphydryl and ascorbic acid relationships in selected vegetables and fruits;Albrecht;Journal of Food Science,1991

3. The fate of vitamins in food processing operations;Bender,1971

4. The nutrient content of prepared foods I—vitamin C contents of fresh and industrially frozen leaf spinach before and after domestic and institutional preparation;Blumenthal;Alimenta,1980

Cited by 180 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. Determination of the Protein and Amino Acid Content of Fruit, Vegetables and Starchy Roots for Use in Inherited Metabolic Disorders;Nutrients;2024-08-23

2. Farm to Fork Stability of Phytochemicals and Micronutrients in Brassica oleracea and Allium Vegetables;Journal of Agricultural and Food Chemistry;2024-07-16

3. Parasitic contamination in vegetables for human consumption: a systematic review and meta-analysis;Revista Brasileira de Parasitologia Veterinária;2024

4. Challenges and opportunities in the use of natural colors in foods and beverages: an industrial perspective;Handbook on Natural Pigments in Food and Beverages;2024

5. Preliminary Comparisons of Tender Shoots and Young Leaves of 12 Mulberry Varieties as Vegetables and Constituents Relevant for Their Potential Use as Functional Food for Blood Sugar Control;Plants;2023-11-02