ASCORBIC ACID CONTENT OF CABBAGE SALADS

被引：0

作者：

QUINN, VP

SCOULAR, FI

JOHNSON, ML

机构：

来源：

FOOD RESEARCH | 1946年 / 11卷 / 02期

关键词：

D O I：

暂无

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：163 / 168

页数：6

共 50 条

[21] Disappearance of the ascorbic acid in raw cabbage after mincing or chopping
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