EFFECT OF FREEZING ON OXIDATION OF L-ASCORBIC ACID

被引：11

|

作者：

THOMPSON, LU

FENNEMA, O

机构：

来源：

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY | 1971年 / 19卷 / 01期

关键词：

D O I：

10.1021/jf60173a018

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

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页码：121 / &

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