THE LOSSES OF ASCORBIC ACID DURING THE LARGE-SCALE COOKING OF GREEN VEGETABLES BY DIFFERENT METHODS

被引：3

作者：

ALLEN, MA

BURGESS, SG

机构：

来源：

关键词：

D O I：

10.1079/BJN19500024

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

引用

页码：95 / 101

页数：7

共 10 条

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