ASCORBIC ACID AND RIBOFLAVIN CONTENT OF ASPARAGUS DURING MARKETING
- 1 August 1986
- journal article
- research article
- Published by Wiley in Journal of Food Quality
- Vol. 9 (4), 217-224
- https://doi.org/10.1111/j.1745-4557.1986.tb00791.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
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- DETERMINATION OF VITAMIN C (L‐ASCORBIC ACID AND DEHYDROASCORBIC ACID) IN FOOD BY MANUAL AND AUTOMATED PHOTOMETRIC METHODSJournal of Food Science, 1977
- The Effect of the Ingestion of Ascorbic Acid and Dehydroascorbic Acid upon the Blood Levels of These Two Components in Human SubjectsJournal of Nutrition, 1958
- ASCORBIC ACID, THIAMIN, RIBOFLAVIN, AND CAROTENE CONTENTS OF ASPARAGUS AND SPINACH IN THE FRESH, STORED, AND FROZEN STATES, BOTH BEFORE AND AFTER COOKING2Journal of Food Science, 1944
- ASCORBIC ACID CONTENT OF CABBAGE AS INFLUENCED BY VARIETY, SEASON, AND SOIL FERTILITYJournal of Food Science, 1940