VITAMIN C AND ?-CAROTENE IN FRESH AND FROZEN GREEN BEANS AND BROCCOLI IN A SIMULATED SYSTEM
- 1 May 1992
- journal article
- Published by Wiley in Journal of Food Quality
- Vol. 15 (2) , 87-96
- https://doi.org/10.1111/j.1745-4557.1992.tb00977.x
Abstract
No abstract availableKeywords
This publication has 12 references indexed in Scilit:
- Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and FruitsJournal of Food Science, 1991
- Misting Effects on Ascorbic Acid Retention in Broccoli During Cabinet DisplayJournal of Food Science, 1990
- Ascorbic acid and dehydroascorbic acid content of foods-as-eatenJournal of Food Composition and Analysis, 1990
- Effects of Agricultural Practices, Handling, Processing, and Storage on VegetablesPublished by Springer Nature ,1988
- Effects of Freeze Preservation on NutrientsPublished by Springer Nature ,1988
- COMPARISON OF ALPHA- AND BETA-CAROTENE CONTENT OF SUPERMARKET VERSUS ROADSIDE STAND PRODUCEJournal of Food Quality, 1986
- Determination of .alpha.- and .beta.-carotene in some raw fruits and vegetables by high-performance liquid chromatographyJournal of Agricultural and Food Chemistry, 1986
- Effects of Simulated Retail Display and Overnight Storage Treatments on Quality Maintenance in Fresh BroccoliJournal of Food Science, 1986
- Ascorbic Acid Metabolism in Plants: Part II. BiosynthesisAnnual Review of Plant Physiology, 1962
- Vegetable Vitamins, Loss of Vitamin C in Fresh Vegetables as Related to Wilting and TemperatureJournal of Agricultural and Food Chemistry, 1959