EFFECT OF BLANCHING AND OF FROZEN STORAGE OF VEGETABLES ON ASCORBIC ACID RETENTION AND ON THE CONCOMITANT ACTIVITY OF CERTAIN ENZYMES

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作者：

HARTZLER, ER

GUERRANT, NB

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来源：

FOOD RESEARCH | 1952年 / 17卷 / 01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：15 / 23

页数：9

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