Effect of cooking on the vitamin C content of fresh leaves and wilted leaves
- 1 March 1976
- journal article
- research article
- Published by American Chemical Society (ACS) in Journal of Agricultural and Food Chemistry
- Vol. 24 (2) , 354-355
- https://doi.org/10.1021/jf60204a054
Abstract
No abstract availableThis publication has 1 reference indexed in Scilit:
- The use of homocysteine in the estimation of dehydroascorbic acidBiochemical Journal, 1956