EFFECT OF WILTING ON THE ASCORBATE CONTENT OF SELECTED FRESH GREEN LEAFY VEGETABLES CONSUMED IN SRI-LANKA

被引：11

作者：

KAILASAPATHY, K

KONESHAN, T

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1986年 / 34卷 / 02期

关键词：

D O I：

10.1021/jf00068a026

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：259 / 261

页数：3

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