Kinetics of green asparagus ascorbic acid heated in a high-temperature thermoresistometer
1999
Esteve, M.J. | Frigola, A. | Martorell, L. | Rodrigo, C.
Thermal degradation of green asparagus ascorbic acid in high-temperature short-time conditions was studied by heating in a five-channel computer-controlled thermoresistometer. Ascorbic acid was heated to between 110 °C and 140 °C and the degradation kinetics were analysed assuming that two different inactivation mechanisms were occuring, one aerobic and the other anaerobic.
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Эту запись предоставил ZB MED Nutrition. Environment. Agriculture