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The phenolic compounds of blackcurrant juice and their protective effect on ascorbic acid : III. the mechanism of ascorbic acid oxidation and its inhibition by flavonoids

✍ Scribed by K. A. HARPER; A. D. MORTON; E. J. ROLFE

Book ID: 108798873
Publisher: John Wiley and Sons
Year: 2007
Tongue: English
Weight: 637 KB
Volume: 4
Category: Article
ISSN: 0950-5423
DOI: 10.1111/j.1365-2621.1969.tb01521.x

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