HPLC ASSAY OF ASCORBIC-ACID IN FRESH AND PROCESSED FRUIT AND VEGETABLES

被引：35

作者：

RIZZOLO, A

FORNI, E

POLESELLO, A

机构：

来源：

FOOD CHEMISTRY | 1984年 / 14卷 / 03期

关键词：

D O I：

10.1016/0308-8146(84)90058-X

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

收藏

页码：189 / 199

页数：11

相关论文

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