STABILITY OF ASCORBIC ACID DURING THE PREPARATION OF CRANBERRY PRODUCTS-Reference-Cited by-同舟云学术

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STABILITY OF ASCORBIC ACID DURING THE PREPARATION OF CRANBERRY PRODUCTS

Published:1952-01 Issue:1-6 Volume:17 Page:338-342
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LICCIARDELLO J. J.,ESSELEN W. B.,FELLERS C. R.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1952.tb16771.x/fullpdf

Reference8 articles.

Cited by 6 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. Effect of Processing on the Quality of Pineapple Juice;Food Reviews International;2014-04-03

2. Haskap Berries (Lonicera caerulea L.)—a Critical Review of Antioxidant Capacity and Health-Related Studies for Potential Value-Added Products;Food and Bioprocess Technology;2014-04-01

3. Functional Characteristics of Dried Cranberries;Dried Fruits;2013-01-24

4. Phytochemicals of Cranberries and Cranberry Products: Characterization, Potential Health Effects, and Processing Stability;Critical Reviews in Food Science and Nutrition;2009-10-19

5. Vitamin C content during processing and storage of pineapple;Nutrition & Food Science;2006-07

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