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The effect of ascorbic acid on malonaldehyde formation, K+, Na+and water content of brain slices

✍ Scribed by G. B. Kovachich; O. P. Mishra

Publisher
Springer-Verlag
Year
1983
Tongue
English
Weight
541 KB
Volume
50
Category
Article
ISSN
0014-4819

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## Abstract Tubers of 20 varieties of potato grown in New Zealand have been analysed for ascorbic acid content at harvest and at monthly intervals during storage in a commercial‐type clamp, in two successive years. Variety was a significant factor in causing differences in the ascorbic acid content