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Browning of Dehydroascorbic Acid and Chlorogenic Acid as a Function of Water Activity

โœ Scribed by ADELMO MONSALVE G.; JOSEPH R. POWERS; HENRY K. LEUNG

Book ID
108816567
Publisher
Institute of Food Technologists
Year
1990
Tongue
English
Weight
517 KB
Volume
55
Category
Article
ISSN
0022-1147

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๐Ÿ“œ SIMILAR VOLUMES

Ascorbic acid and dehydroascorbic acid c
Ascorbic acid and dehydroascorbic acid content of foods-as-eaten
โœ Joseph T. Vanderslice; Darla J. Higgs; Jeanne M. Hayes; Gladys Block ๐Ÿ“‚ Article ๐Ÿ“… 1990 ๐Ÿ› Elsevier Science ๐ŸŒ English โš– 807 KB

High performance liquid chromatography combined with laboratory robotic extraction procedures was utilized to determine the ascorbic acid and the dehydroascorbic acid content of the principal sources of vitamin C in the American diet. Variation of the vitamin content from sample to sample and source