𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Fresh Fruit and Vegetables in Winter

Book ID
124644575
Publisher
JSTOR
Year
1902
Weight
313 KB
Volume
3
Category
Article
ISSN
2009-2415

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Salicylic acid in fresh and canned fruit
Salicylic acid in fresh and canned fruit and vegetables
✍ Gordon L. Robertson; William J. Kermode πŸ“‚ Article πŸ“… 1981 πŸ› John Wiley and Sons 🌐 English βš– 290 KB πŸ‘ 1 views

## Abstract The salicylic acid concentration in a range of fresh and canned fruit and vegetables was determined using a sensitive spectrofluorimetric technique. Concentrations in fresh fruit ranged from 0.02 mg kg‐^1^ in kiwifruit to 0.10 mg kg‐^1^ in New Zealand grapefruit, and in fresh vegetables