CHANGES IN ASCORBIC AND DEHYDROASCORBIC ACID CONTENTS OF FRESH AND CANNED BEANS

被引：5

作者：

MARCHESINI, A

MAJORINO, G

MONTUORI, F

CAGNA, D

机构：

[1] EXPTL INST TECHNOL ENHANCEMENT AGR PROD,MILAN,ITALY

[2] ADULTERATION REPRESSION SERV,MILAN,ITALY

[3] EXPTL STN FOOD PRESERVING IND,PARMA,ITALY

[4] UNIV MILAN,INST PHYS CHEM,20133 MILAN,ITALY

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 04期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb00524.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：665 / 668

页数：4

共 12 条

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[3]

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[7]

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[8] APPLICATION AND ADVANTAGES OF ENZYMATIC METHOD FOR ASSAY OF ASCORBIC AND DEHYDROASCORBIC ACIDS AND REDUCTONES - DETERMINATION IN FRESH AND CANNED SPINACH [J].

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MONTUORI, F ;

MUFFATO, D ;

MAESTRI, D .

JOURNAL OF FOOD SCIENCE, 1974, 39 (03) :568-571

[9]

MARCHESINI A, 1970, AGROCHIMICA, P453

[10]

MARCHESINI A, 1972, 9 P C INT AGR PUNT A, P335

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