The Ascorbic Acid Content of Some Malpighia Fruits and Jellies
- 6 September 1946
- journal article
- letter
- Published by American Association for the Advancement of Science (AAAS) in Science
- Vol. 104 (2697) , 230-231
- https://doi.org/10.1126/science.104.2697.230
Abstract
The ascorbic acid content of fruits, herbarium material, and "Barbados cherry" jelly, representing known and unknown species of Malpighia, was detd. by the coloritnetric method of Loeffler and Ponting. M. punicifolia and the jelly are excellent sources of ascorbic acid.This publication has 2 references indexed in Scilit:
- Ascorbic AcidIndustrial & Engineering Chemistry Analytical Edition, 1942