Thermal Stability of Ascorbic Acid and Ascorbic Acid Oxidase in African Cowpea Leaves (Vigna unguiculata) of Different Maturities-Reference-Cited by-同舟云学术

Thermal Stability of Ascorbic Acid and Ascorbic Acid Oxidase in African Cowpea Leaves (Vigna unguiculata) of Different Maturities

Published:2011-02-10 Issue:5 Volume:59 Page:1774-1783
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Wawire Michael¹,Oey Indrawati²,Mathooko Francis¹,Njoroge Charles¹,Shitanda Douglas¹,Hendrickx Marc³

Affiliation:

1. Department of Food Science and Technology, Faculty of Agriculture, Jomo-Kenyatta University of Agriculture and Technology, P.O. Box 62000, Nairobi 00200, Kenya

2. Department of Food Science, University of Otago, P.O. Box 56, Dunedin 9054, New Zealand

3. Laboratory of Food Technology (Member of Leuven Food Science and Nutrition Research Centre), Department of Microbial and Molecular Systems (M2S), Katholieke Universiteit Leuven, Kasteelpark Arenberg 22, Box 2457, 3001 Heverlee, Belgium

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf103469n

Reference39 articles.

1. Levels of Vitamins A and C in Some Kenyan Vegetable Plants

2. Sources of vitamin C in the Kenya diet and their stability to cooking and processing

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