Distribution of Ascorbic Acid in Potato Tubers and in Home-Processed and Commercial Potato Foods
Author:
Affiliation:
1. College of Human Ecology and Kinesiology, Yeungnam University, Gyongsan 712-749, Korea, and Western Regional Research Center, Agricultural Research Service, U.S. Department of Agriculture, 800 Buchanan Street, Albany, California 94710
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0493270
Reference35 articles.
1. Wong, D.Mechanism and Theory in Food Chemistry; Van Nostrand Rheinhold: New York, 1989; pp 359−365.
2. PlantL-ascorbic acid: chemistry, function, metabolism, bioavailability and effects of processing
3. Plasma vitamin C and food choice in the third Glasgow MONICA population survey
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