Scientific Opinion on the re‐evaluation of ascorbic acid (E 300), sodium ascorbate (E 301) and calcium ascorbate (E 302) as food additives
Author:
Publisher
Wiley
Subject
Plant Science,Veterinary (miscalleneous),Animal Science and Zoology,Microbiology,Food Science,Parasitology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.2903/j.efsa.2015.4087/fullpdf
Reference189 articles.
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2. Effect of peeling and cooking on nutrients in vegetables;Alvi;Pakistan Journal of Nutrition,2003
3. Loss of penicillinase plasmids of Staphylococcus aureus after treatment with L‐ascorbic acid;Amabile‐Cuevas;Mutation Research,1988
4. Ascorbate is not detectably mutagenic in the L5178Y TK±cell mutation assay;Amacher;Cancer Letters,1981
5. Ellagic acid, vitamin C, and total phenolic contents and radical scavenging capacity affected by freezing and frozen storage in raspberry fruit;Ancos;Journal of Agricultural and Food Chemistry,2000
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