DESTRUCTION OF ASCORBIC ACID AS A FUNCTION OF WATER ACTIVITY
- 1 March 1975
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 40 (2) , 370-373
- https://doi.org/10.1111/j.1365-2621.1975.tb02204.x
Abstract
No abstract availableThis publication has 5 references indexed in Scilit:
- SORPTION HYSTERESIS AND CHEMICAL REACTIVITY: LIPID OXIDATIONJournal of Food Science, 1973
- STABILITY OF INTERMEDIATE MOISTURE FOODS. 2. MicrobiologyJournal of Food Science, 1972
- STABILITY OF INTERMEDIATE MOISTURE FOODS. 1. Lipid OxidationJournal of Food Science, 1972
- Tocopherol content of seaweed and seaweed meal: III.—Influence of processing and storage on the content of tocopherols, carotenoids and ascorbic acid in seaweed mealJournal of the Science of Food and Agriculture, 1969
- IntroductionPublished by Elsevier ,1969