II. EFFECT OF BAKING AND OF PRESSURE-COOKING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES-Reference-Cited by-同舟云学术

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II. EFFECT OF BAKING AND OF PRESSURE-COOKING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOES

Published:1957-01 Issue:1 Volume:22 Page:44-50
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

LEICHSENRING JANE M.,PILCHER HELEN L.,NORRIS LOANA M.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1957.tb16981.x/fullpdf

Reference6 articles.

1. VITAMIN-C CONTENT OF POTATOES PREPARED FOR TABLE USE BY VARIOUS METHODS OF COOKING

2. THE DETERMINATION OF DIKETO-l-GULONIC ACID, DEHYDRO-l-ASCORBIC ACID, AND l-ASCORBIC ACID IN THE SAME TISSUE EXTRACT BY THE 2,4-DINITROPHENYLHYDRAZINE METHOD

3. Utilization of Dehydroascorbic Acid by Human Subjects

Cited by 2 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. Tuber quality;The Potato Crop;1992

2. EFFECT OF NON-ANTISCORBUTIC REDUCING SUBSTANCES UPON THE ASCORBIC ACID CONTENT OF BAKED POTATOESb;Journal of Food Science;1958-01

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