EFFECTS OF FLUORESCENT LIGHT ON FLAVOR AND ASCORBIC-ACID CONTENT IN REFRIGERATED ORANGE JUICE AND DRINKS

被引：7

作者：

AHMED, AA ^{[1
]}

WATROUS, GH ^{[1
]}

HARGROVE, GL ^{[1
]}

DIMICK, PS ^{[1
]}

机构：

[1] PENN STATE UNIV, DIV FOOD SCI & IND, UNIVERSITY PK, PA 16802 USA

来源：

JOURNAL OF MILK AND FOOD TECHNOLOGY | 1976年 / 39卷 / 05期

关键词：

D O I：

10.4315/0022-2747-39.5.332

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

引用

页码：332 / 336

页数：5

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Hirst, EL ;

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Smith, F .

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JONES JB, 1957, CHEM CAN, V9, P56

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INDUSTRIAL AND ENGINEERING CHEMISTRY, 1934, 26 :295-299

[9]

KEFFORD J. F., 1959, Journal of the Science of Food and Agriculture, V10, P51, DOI 10.1002/jsfa.2740100109

[10]

LAMDEN MERTON P., 1960, FOOD RES, V25, P197, DOI 10.1111/j.1365-2621.1960.tb00323.x

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