The Value of the Chemical Titration Method in Determining the Vitamin C Potency of Certain Food Substances-Reference-Cited by-同舟云学术

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The Value of the Chemical Titration Method in Determining the Vitamin C Potency of Certain Food Substances

Published:1935-06-01 Issue:6 Volume:9 Page:667-675
ISSN:0022-3166
Container-title:The Journal of Nutrition
language:en
Short-container-title:

Author:

Guerrant N. B.¹,Rasmussen Russel A.¹,Dutcher R. Adams¹

Affiliation:

1. Department of Agricultural and Biological Chemistry, Pennsylvania State College, State College

Publisher

Oxford University Press (OUP)

Subject

Nutrition and Dietetics,Medicine (miscellaneous)

Link

http://academic.oup.com/jn/article-pdf/9/6/667/24178678/jn0090060667.pdf

Cited by 7 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

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2. EFFICIENCY OF ANTIOXIDATIVE SYSTEM IN SPINACH PLANTS GROWING IN SOIL CONTAMINATED WITH NICKEL;ECOL CHEM ENG A;2013

3. Effect of Refrigeration on Ascorbic Acid Content of Canned Fruit Juices after Opening1;Journal of the American Dietetic Association;1944-04

4. The Influence of Variety, Size, and Degree of Ripeness upon the Ascorbic Acid Content of Peaches;The Journal of Nutrition;1943-05-01

5. ASCORBIC ACID CONTENT OF SOME CANNED GRAPEFRUIT JUICES PREPARED UNDER VARIOUS PROCESSING CONDITIONS;Journal of Food Science;1942-09

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