DEGRADATION KINETICS OF ASCORBIC-ACID AT HIGH-TEMPERATURE AND WATER ACTIVITY

被引：83

作者：

LAING, BM ^{[1
]}

SCHLUETER, DL ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1978年 / 43卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1978.tb02515.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：1440 / 1443

页数：4

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