DESTRUCTION OF ASCORBIC-ACID AS A FUNCTION OF WATER ACTIVITY

被引：94

作者：

LEE, SH ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

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

来源：

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02204.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：370 / 373

页数：4

共 13 条

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CHOU, HE
ACOTT, KM
LABUZA, TP
[J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (02) : 316 - 319
[4] JENSEN A, 1967, J SCI FOOD AGR, V20, P622
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[6] Labuza T. P., 1968, FOOD TECHNOLOGY, V22, P263, DOI DOI 10.1007/978-94-010-1731-2_
[7] STABILITY OF INTERMEDIATE MOISTURE FOODS .1. LIPID OXIDATION
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[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (01) : 154 - +
[8] STABILITY OF INTERMEDIATE MOISTURE FOODS .2. MICROBIOLOGY
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[J]. JOURNAL OF FOOD SCIENCE, 1972, 37 (01) : 160 - &
[9] LABUZA TP, 1971, NAS912560 CONTR
[10] Snedecor GW, 1968, STAT METHODS