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ASCORBIC ACID AND DEHYDROASCORBIC ACID IN SOME RAW AND COOKED PUERTO RICAN STARCHY FOODS

✍ Scribed by CONRADO F. ASENJO; ROSA MARINA TORRES; DELIA FERNÁNDEZ; GLORIA V. DE URRUTIA

Book ID
108794884
Publisher
Institute of Food Technologists
Year
1952
Tongue
English
Weight
223 KB
Volume
17
Category
Article
ISSN
0022-1147

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A sensitive high-performance liquid chromatography method with electrochemical detection was used to estimate ascorbic, dehydroascorbic, isoascorbic, and dehydroisoascorbic acid in applesauce, fruit juices, canned fruits, peach marmalade, and beginner and junior baby foods. The selected processed fo