Effect of wilting on the ascorbate content of selected fresh green leafy vegetables consumed in Sri Lanka
- 1 March 1986
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 34 (2) , 259-261
- https://doi.org/10.1021/jf00068a026
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Effect of cooking on the vitamin C content of fresh leaves and wilted leavesJournal of Agricultural and Food Chemistry, 1976
- Changes in the Ascorbic Acid Content of Darkened Leaves as Influenced by Temperature, Sucrose Application, and Severing from the PlantPhysiologia Plantarum, 1949