ASCORBIC-ACID, DEHYDROASCORBIC ACID AND DIKETOGULONIC ACID IN FROZEN GREEN PEPPERS

被引：13

作者：

MATTHEWS, RF

HALL, JW

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02347.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：532 / 534

页数：3

共 14 条

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[5]

FRENCH RB, 1948, 444 U FLA AGR EXPT S

[6]

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[7]

GUADAGNI DG, 1959, FOOD TECHNOL, V13, P645

[8]

Matthews R. F., 1975, Proceedings of the Florida State Horticultural Society, V88, P263

[9] ASCORBIC ACID, DEHYDROASCORBIC ACID, AND DIKETOGULONIC ACID IN FRESH AND PROCESSED FOODS [J].

MILLS, MB ;

DAMRON, CM ;

ROE, JH .

ANALYTICAL CHEMISTRY, 1949, 21 (06) :707-709

[10]

Roe JH, 1944, J BIOL CHEM, V152, P511

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