APPLICATION AND ADVANTAGES OF ENZYMATIC METHOD FOR ASSAY OF ASCORBIC AND DEHYDROASCORBIC ACIDS AND REDUCTONES - DETERMINATION IN FRESH AND CANNED SPINACH

被引：25

作者：

MARCHESINI, A

MONTUORI, F

MUFFATO, D

MAESTRI, D

机构：

[1] EXPTL INST TECHNOL ENHANCEMENT AGR PROD, VIA CELORIA 2, 20133 MILAN, ITALY

[2] MINIST AGR & FORESTRY, ADULTERATION REPRESSION SERV, MILAN, ITALY

[3] SCH MEDICOBIOL TECHNICIANS, MILAN, ITALY

来源：

JOURNAL OF FOOD SCIENCE | 1974年 / 39卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02950.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

收藏

页码：568 / 571

页数：4

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