๐”– Bobbio Scriptorium
โœฆ   LIBER   โœฆ

Fresh fruits and vegetables

โœ Scribed by G. Tripp

Publisher
Elsevier Science
Year
1959
Weight
50 KB
Volume
6
Category
Article
ISSN
0020-708X

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## 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 kgโ€^1^ in kiwifruit to 0.10 mg kgโ€^1^ in New Zealand grapefruit, and in fresh vegetables