The variations of ascorbic acid content in vegetable processing.
1976
Lee C.Y. | Downing D.L. | Iredale H.D. | Chapman J.A.
书目信息
Food Chemistry
卷
1
页码
v.15-22(1)
语言
英语
类型
Journal Article; Journal Part
来源
Food-Chemistry (UK). (1976). v. 1(1) p. 15-22.
团体作者
Dep. Food Science and Technology, New York State Agricultural Experiment Station, Cornell Univ., Geneva, N.Y. 14456 (USA)
2012-11-15
AGRIS AP