ASCORBIC ACID CONTENT OF PIGMENTED FRUITS, VEGETABLES, AND THEIR JUICES2
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1941.tb16299.x/fullpdf
Reference38 articles.
1. 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
2. A New Method for the Standardization of the Dye Used for the Determination of Cevitamic Acid (Vitamin C)
3. V. L. S. Charley, 1937 . Fruit juices and sirups. Chem. and Ind. 608 -615 .
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3. The effect of ascorbic-acid deficiency on the concentration of acid mucopolysaccharides in guinea-pig skin and cartilage;British Journal of Nutrition;1957-05
4. EFFECT OF FREEZING AND FREEZER STORAGE ON THE ASCORBIC ACID CONTENT OF MUSKMELON, GRAPEFRUIT SECTIONS, AND STRAWBERRY PUREE;Journal of Food Science;1949-05
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