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CHANGES IN THE ASCORBIC AND DEHYDROASCORBIC ACID CONTENTS OF FRESH AND CANNED BEANS

✍ Scribed by A. MARCHESINI; G. MAJORINO; F. MONTUORI; D. CAGNA

Book ID
108800798
Publisher
Institute of Food Technologists
Year
1975
Tongue
English
Weight
397 KB
Volume
40
Category
Article
ISSN
0022-1147

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πŸ“œ SIMILAR VOLUMES

Ascorbic acid and dehydroascorbic acid c
Ascorbic acid and dehydroascorbic acid content of foods-as-eaten
✍ Joseph T. Vanderslice; Darla J. Higgs; Jeanne M. Hayes; Gladys Block πŸ“‚ Article πŸ“… 1990 πŸ› Elsevier Science 🌐 English βš– 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