The loss of ascorbic acid in the preparation of old and freshly harvested potatoes
- PMID: 20296097
The loss of ascorbic acid in the preparation of old and freshly harvested potatoes
Similar articles
-
The loss of ascorbic acid in potatoes during storage.J Am Diet Assoc. 1947 May;23(5):420-2. J Am Diet Assoc. 1947. PMID: 20296098 No abstract available.
-
[The gradients of ascorbic acid and chlorophyll in the stems of Solanum tuberosum L].Rev Can Biol. 1951 Aug;10(3):249-71. Rev Can Biol. 1951. PMID: 14865342 Undetermined Language. No abstract available.
-
Effect of institutional cooking methods on vitamin content of foods; ascorbic acid content of potatoes.Food Res. 1946 Jul-Aug;11(4):319-26. doi: 10.1111/j.1365-2621.1946.tb16356.x. Food Res. 1946. PMID: 20275429 No abstract available.
-
Vitamin C in potatoes.Nature. 1948 Dec 4;162(4127):900. doi: 10.1038/162900a0. Nature. 1948. PMID: 18122305 No abstract available.
-
[Effect of SO2 on the process of wound biosynthesis and the stabilization of ascorbic acid in potatoes].Biokhimiia. 1950 Jan-Feb;15(1):75-8. Biokhimiia. 1950. PMID: 15420218 Undetermined Language. No abstract available.