EFFECT OF NON‐ANTISCORBUTIC REDUCING SUBSTANCES UPON THE ASCORBIC ACID CONTENT OF BAKED POTATOESa,b
- 1 January 1958
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 23 (1), 114-118
- https://doi.org/10.1111/j.1365-2621.1958.tb17546.x
Abstract
No abstract availableThis publication has 8 references indexed in Scilit:
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