THE ENZYMATIC DEGRADATION OF ASCORBIC ACID .1. THE INHIBITION OF THE ENZYMATIC OXIDATION OF ASCORBIC ACID BY SUBSTANCES OCCURRING IN BLACK CURRANTS

被引：18

作者：

HOOPER, FC

AYRES, AD

机构：

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1950年 / 1卷 / 01期

关键词：

D O I：

10.1002/jsfa.2740010104

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

引用

页码：5 / 8

页数：4

共 16 条

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