EFFECT OF INITIAL DISSOLVED-OXYGEN LEVELS ON THE DEGRADATION OF ASCORBIC-ACID AND THE BROWNING OF LEMON JUICE DURING STORAGE

被引：114
作者：
ROBERTSON, GL
SAMANIEGO, CML
机构：
来源：
JOURNAL OF FOOD SCIENCE | 1986年 / 51卷 / 01期
关键词：
D O I：
10.1111/j.1365-2621.1986.tb10866.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
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页码：184 / +
页数：1
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