ASCORBIC ACID and SEQUESTERED COPPER
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1953.tb17685.x/fullpdf
Reference22 articles.
1. 1. Anonymous , Methods of Vitamin Assay . 1947 , The Association of Vitamin Chemists, Inc. Interscience Publishers Inc., New York City, 189 pp.
2. STUDIES ON BIOLOGICAL OXIDATIONS
3. STUDIES ON BIOLOGICAL OXIDATIONS
4. Oxidized Flavor in Milk. XII. Further Studies of Ascorbic Acid Mechanisms in the Production of Oxidized Flavor in Milk
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2. Structure and Properties of Free and Bound Ascorbic Acid;The Role of Ascorbic Acid in Growth, Differentiation and Metabolism of Plants;1984
3. Simplified measurement of p-aminohippurate and other arylamines in plasma and urine;Kidney International;1974-06
4. Carbonyl compounds and the non-enzymic browning of lemon juice;Journal of the Science of Food and Agriculture;1965-04
5. Metallic components of fruit juices. III.—Oxidation and stability of ascorbic acid in model systems resembling blackcurrant juice;Journal of the Science of Food and Agriculture;1960-05
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