EFFECT OF INITIAL DISSOLVED-OXYGEN LEVELS ON THE DEGRADATION OF ASCORBIC-ACID AND THE BROWNING OF LEMON JUICE DURING STORAGE

被引：114

作者：

ROBERTSON, GL

SAMANIEGO, CML

机构：

来源：

JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期

关键词：

D O I：

10.1111/j.1365-2621.1986.tb10866.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

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页码：184 / +

页数：1

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