The enzymatic degradation of ascorbic acid. Part I—the inhibition of the enzymatic oxidation of ascorbic acid by substances occurring in black currants
- 1 January 1950
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 1 (1) , 5-8
- https://doi.org/10.1002/jsfa.2740010104
Abstract
No abstract availableKeywords
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