THE CHEMISTRY OF L-ASCORBIC-ACID IN FOOD

[1] Belitz H.D., 1992, LEHRBUCH LEBENSMITTE

[2] BOGNAR A, 1988, NAHRSTOFFVERLUSTE BE

[3] USE OF SODIUM ASCORBATE OR ERYTHORBATE TO INHIBIT FORMATION OF N-NITROSODIMETHYLAMINE IN FRANKFURTERS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1084 - 1084

[4] FRIEDRICH W, 1987, HDB VITAMINE

[5] GARDNER HW, 1987, AUTOXIDATION UNSATUR

[6] KCAT INACTIVATION OF MUSHROOM POLYPHENOL OXIDASE [J]. JOURNAL OF MOLECULAR CATALYSIS, 1985, 32 (02): : 141 - 147

[7] RED PIGMENT FORMATION BY THE REACTION OF OXIDIZED ASCORBIC-ACID AND PROTEIN IN A FOOD MODEL SYSTEM OF LOW MOISTURE-CONTENT [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (11): : 3139 - 3144

[8] Hotchkiss J H, 1987, Adv Food Res, V31, P53

[9] INHIBITION OF MUSHROOM POLYPHENOLOXIDASE BY ASCORBIC-ACID DERIVATIVES [J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (03) : 765 - &

[10] UBER DIE STRUKTUR DES ASCORBIGENS [J]. HELVETICA CHIMICA ACTA, 1966, 49 (02) : 989 - &

[1] Belitz H.D., 1992, LEHRBUCH LEBENSMITTE

[2] BOGNAR A, 1988, NAHRSTOFFVERLUSTE BE

[3] USE OF SODIUM ASCORBATE OR ERYTHORBATE TO INHIBIT FORMATION OF N-NITROSODIMETHYLAMINE IN FRANKFURTERS [J]. JOURNAL OF FOOD SCIENCE, 1973, 38 (06) : 1084 - 1084

[4] FRIEDRICH W, 1987, HDB VITAMINE

[5] GARDNER HW, 1987, AUTOXIDATION UNSATUR

[6] KCAT INACTIVATION OF MUSHROOM POLYPHENOL OXIDASE [J]. JOURNAL OF MOLECULAR CATALYSIS, 1985, 32 (02): : 141 - 147

[7] RED PIGMENT FORMATION BY THE REACTION OF OXIDIZED ASCORBIC-ACID AND PROTEIN IN A FOOD MODEL SYSTEM OF LOW MOISTURE-CONTENT [J]. AGRICULTURAL AND BIOLOGICAL CHEMISTRY, 1985, 49 (11): : 3139 - 3144

[8] Hotchkiss J H, 1987, Adv Food Res, V31, P53

[9] INHIBITION OF MUSHROOM POLYPHENOLOXIDASE BY ASCORBIC-ACID DERIVATIVES [J]. JOURNAL OF FOOD SCIENCE, 1988, 53 (03) : 765 - &

[10] UBER DIE STRUKTUR DES ASCORBIGENS [J]. HELVETICA CHIMICA ACTA, 1966, 49 (02) : 989 - &