Assay of Dehydroascorbic Acid in Bread and Dough Added as a Crystalline Dimer
Author:
Affiliation:
1. Graduate research assistant and professor, respectively, Department of Grain Science and Industry, Kansas State University, Manhattan, KS 66506.
2. Corresponding author. E-mail: xzlu@ksu.ksu.edu
Publisher
Wiley
Subject
Organic Chemistry,Food Science
Reference34 articles.
1. Quantitative Analysis of Ascorbic Acid and Isoascorbic Acid in Foods by High-Performance Liquid Chromatography with Electrochemical Detection
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