CHEMICAL-COMPOSITION OF SASKATOON BERRIES (AMELANCHIER-ALNIFOLIA NUTT)

被引：27

作者：

MAZZA, G ^{[1
]}

机构：

[1] ALBERTA HORT RES CTR,BROOKS TOJ OJO,ALBERTA,CANADA

来源：

JOURNAL OF FOOD SCIENCE | 1982年 / 47卷 / 05期

关键词：

D O I：

10.1111/j.1365-2621.1982.tb05022.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：1730 / 1731

页数：2

共 13 条

[1]

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[2]

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[4]

MAZZA G, 1978, CAN I FOOD SCI TECHN, V11, P218

[5]

Neuhaus J. W. G., 1975, Food Technology in Australia, V27, P195

[6]

Osborne D.R., 1978, ANAL NUTRIENTS FOOD

[7] STUDIES ON DEGRADATION OF ASCORBIC-ACID BY SASKATOON BERRY JUICE [J].

PANTHER, M ;

WOLFE, FH .

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL, 1972, 5 (02) :93-&

[8]

Tuba J., 1944, CANADIAN JOUR RES SECT C BOT SCI, V22, P33

[9] ESSENTIAL ELEMENTS IN APPLES AND CANNED APPLESAUCE [J].

UPSHAW, SC ;

LOPEZ, A ;

WILLIAMS, HL .

JOURNAL OF FOOD SCIENCE, 1978, 43 (02) :449-&

[10]

VANSOEST PJ, 1963, J ASSOC OFF AGR CHEM, V46, P829

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