Metallic components of fruit juices. III.—Oxidation and stability of ascorbic acid in model systems resembling blackcurrant juice
- 1 May 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (5) , 258-268
- https://doi.org/10.1002/jsfa.2740110506
Abstract
No abstract availableKeywords
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