Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions-Reference-Cited by-同舟云学术

Kinetic modelling of vitamin C loss in frozen green vegetables under variable storage conditions

Published:2003-10 Issue:1 Volume:83 Page:33-41
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Giannakourou M.C.,Taoukis P.S.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference39 articles.

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3. Glass transition of freeze-concentrated aqueous solution of ascorbic acid as studied by alternating differential scanning calorimetry;Andersen;Lebensmittel-Wissenschaft+Technologie,1998

4. AOAC official methods of analysis. (1984). Vitamin C (ascorbic acid) in vitamin preparations and juices, 2,6-dichloroindophenol Titrimetric Method.

5. Iron release from spinach;Crispin;Food Chemistry,2002

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