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REDUCED AND TOTAL ASCORBIC ACID VALUES OF THIRTY‐FOUR FOODS a b c
Author(s) -
FISHER KATHERINE H.,
DODDS MARY L.
Publication year - 1955
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1955.tb16833.x
Subject(s) - ascorbic acid , citation , state (computer science) , library science , agricultural economics , mathematics , economics , chemistry , computer science , food science , algorithm