Über die Vitamin‐C‐Verluste im Gemüse während seiner Aufbewahrung
- 1 January 1964
- journal article
- research article
- Published by Wiley in Molecular Nutrition & Food Research
- Vol. 8 (8) , 669-673
- https://doi.org/10.1002/food.19640080810
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- Ein Beitrag zur quantitativen Bestimmung von Vitamin C in wärmebehandelten SubstanzenMolecular Nutrition & Food Research, 1960
- I. EFFECT OF STORAGE AND OF BOILING ON THE ASCORBIC, DEHYDROASCORBIC, AND DIKETOGULONIC ACID CONTENTS OF POTATOESJournal of Food Science, 1957
- The Losses of Ascorbic Acid during the Large-scale Cooking of Green Vegetables by Different MethodsBritish Journal of Nutrition, 1950
- Dehydroascorbic Acid in CabbageScience, 1946
- VITAMIN‐C CONTENT OF VEGETABLES. V. CABBAGE1Journal of Food Science, 1936