EFFECT OF MASTICATION ON THE ASCORBIC ACID CONTENT OF RAW VEGETABLES

被引：1
|
作者：
JENKINS, GN
机构：
来源：
BIOCHEMICAL JOURNAL | 1946年 / 40卷 / 03期
关键词：
D O I：
10.1042/bj0400415
中图分类号：
Q5 [生物化学]; Q7 [分子生物学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：415 / 419
页数：5
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