EFFECT OF REFRIGERATION ON RETENTION OF ASCORBIC ACID IN VEGETABLES
- 1 March 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (2), 100-111
- https://doi.org/10.1111/j.1365-2621.1944.tb16666.x
Abstract
No abstract availableThis publication has 7 references indexed in Scilit:
- Photometric Determination of Reduced and Total Ascorbic AcidIndustrial & Engineering Chemistry Analytical Edition, 1943
- Vitamin C Retention as a Criterion of Quality and Nutritive Value in Vegetables1Journal of the American Dietetic Association, 1940
- VITAMIN C CONTENT OF VEGETABLES. XII. BROCCOLI, CAULIFLOWER, ENDIVE, CANTALOUP, PARSNIPS, NEW ZEALAND SPINACH, KOHLRABI, LETTUCE, AND KALEJournal of Food Science, 1939
- VITAMIN C IN VEGETABLES. X. SNAP BEANS1Journal of Food Science, 1939
- A METHOD FOR THE DETERMINATION OF SMALL QUANTITIES OF ASCORBIC ACID AND DEHYDROASCORBIC ACID IN TURBID AND COLORED SOLUTIONS IN THE PRESENCE OF OTHER REDUCING SUBSTANCESJournal of Biological Chemistry, 1938
- THE DETERMINATION OF ASCORBIC ACID AS FURFURAL AND A COMPARISON OF RESULTS OBTAINED BY THIS METHOD AND BY INDOPHENOL TITRATIONPublished by Elsevier ,1936
- VITAMIN C CONTENT OF VEGETABLES. I. SPINACH*Journal of Food Science, 1936