ASCORBIC ACID VALUE OF THE SWEET POTATO AS AFFECTED BY VARIETY, STORAGE, AND COOKING1
- 1 January 1944
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 9 (1) , 76-82
- https://doi.org/10.1111/j.1365-2621.1944.tb16662.x
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- LOSS OF ASCORBIC ACID DURING COOKING OF STORED SWEET POTATOESJournal of Food Science, 1943
- The vitamin C content of fruits and vegetablesJournal of Chemical Education, 1940
- VITAMIN C CONTENT OF SOME TEXAS FRUITS AND VEGETABLESJournal of Food Science, 1939
- THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATIONJournal of Biological Chemistry, 1933