Comparison of ascorbic acid content in acerola fruit from different production region depend on degree of maturity, and it's stability by processing.
- 1 January 1990
- journal article
- Published by Japanese Society for Food Science and Technology in NIPPON SHOKUHIN KOGYO GAKKAISHI
- Vol. 37 (9), 726-729
- https://doi.org/10.3136/nskkk1962.37.9_726