CHANGES IN THE ASCORBIC-ACID CONTENT OF SOME TROPICAL LEAFY VEGETABLES DURING TRADITIONAL COOKING AND LOCAL PROCESSING

被引：9

作者：

OTENGGYANG, K ^{[1
]}

MBACHU, JI ^{[1
]}

机构：

[1] UNIV NIGERIA,DEPT BIOCHEM,NSUKKA,NIGERIA

来源：

FOOD CHEMISTRY | 1987年 / 23卷 / 01期

关键词：

D O I：

10.1016/0308-8146(87)90022-7

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

引用

页码：9 / 17

页数：9

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