ASCORBIC ACID CONTENT AND RETENTION IN LETTUCE-Reference-Cited by-同舟云学术

ASCORBIC ACID CONTENT AND RETENTION IN LETTUCE

Published:1993-08 Issue:4 Volume:16 Page:311-316
ISSN:0146-9428
Container-title:Journal of Food Quality
language:en
Short-container-title:J Food Quality

Author:

ALBRECHT J.A.

Publisher

Wiley

Subject

Safety, Risk, Reliability and Quality,Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1745-4557.1993.tb00116.x/fullpdf

Reference9 articles.

1. Relationship of Total Sulfur to Initial and Retained Ascorbic Acid in Selected Cruciferous and Noncruciferous Vegetables

2. Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits

3. COMPARISON OF ASCORBIC ACID CONTENT OF SUPER-MARKET VERSUS ROADSIDE STAND PRODUCE

4. N.M. LEWIS, J.A. ALBRECHT, M.I. SCHNEPF, F.L. HAMOUZ, and J.A. DRISKELL, 1992 . Vegetable choices and cooking methods of Nebraskans. Unpublished observations.

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