KINETICS AND COMPUTER-SIMULATION OF ASCORBIC-ACID STABILITY OF TOMATO JUICE AS FUNCTIONS OF TEMPERATURE, PH AND METAL CATALYST

被引：57

作者：

LEE, YC ^{[1
]}

KIRK, JR ^{[1
]}

BEDFORD, CL ^{[1
]}

HELDMAN, DR ^{[1
]}

机构：

[1] MICHIGAN STATE UNIV, DEPT FOOD SCI & HUMAN NUTR, E LANSING, MI 48824 USA

来源：

JOURNAL OF FOOD SCIENCE | 1977年 / 42卷 / 03期

关键词：

D O I：

10.1111/j.1365-2621.1977.tb12567.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：640 / +

页数：1

共 14 条

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