ASCORBIC ACID AND DEHYDROASCORBIC ACID CONTENT OF RAW AND COOKED VEGETABLES

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作者：

NOBLE, I

HANIG, MMD

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来源：

FOOD RESEARCH | 1948年 / 13卷 / 06期

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中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

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页码：461 / 471

页数：11

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