REDUCED AND TOTAL ASCORBIC ACID VALUES OF THIRTY‐FOUR FOODS^a^b^c

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1 May 1955

journal article
Published by Wiley in Journal of Food Science

Vol. 20 (3), 247-249
https://doi.org/10.1111/j.1365-2621.1955.tb16833.x

Abstract

No abstract available

Cited by 1 article