THE ENZYMATIC DEGRADATION OF ASCORBIC ACID .1. THE INHIBITION OF THE ENZYMATIC OXIDATION OF ASCORBIC ACID BY SUBSTANCES OCCURRING IN BLACK CURRANTS

被引：17
|
作者：
HOOPER, FC
AYRES, AD
机构：
来源：
JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1950年 / 1卷 / 01期
关键词：
D O I：
10.1002/jsfa.2740010104
中图分类号：
S [农业科学];
学科分类号：
09 ;
摘要：
引用
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页码：5 / 8
页数：4
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