I. EFFECT OF STORAGE AND OF BOILING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1957.tb16980.x/fullpdf
Reference12 articles.
1. THE OXIDATION OF ASCORBIC ACID AND ITS REDUCTION IN VITRO AND IN VIVO
2. VITAMIN C IN VEGETABLES
3. Transactions and communications
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2. Can germplasm resources be used to increase the ascorbic acid content of stored potatoes?;American Journal of Potato Research;2002-07
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4. Ascorbic acid determination in processed potatoes;American Potato Journal;1988-02
5. Dehydrated Mashed Potatoes—Chemical and Biochemical Aspects;Advances in Food Research;1979
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