EFFECT OF ACID PRETREATMENT ON THE STABILITY OF ASCORBIC-ACID COMPLEXES WITH VARIOUS IRON SOURCES IN A WHEAT FLAKE CEREAL

被引：7

作者：

CLYDESDALE, FM ^{[1
]}

NADEAU, DB ^{[1
]}

机构：

[1] KIKKOMAN CORP,SOY SAUCE RES LAB,CHIBA 278,JAPAN

来源：

JOURNAL OF FOOD SCIENCE | 1985年 / 50卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1985.tb10473.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1342 / 1347

页数：6

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[10] THE BEHAVIOR AND STABILITY OF IRON-ASCORBATE COMPLEXES IN SOLUTION [J].

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