CHANGES OF L-ASCORBIC AND L-DEHYDROASCORBIC ACIDS DURING COOKING AND FRYING OF POTATOES

被引：7

作者：

DOMAH, AAMB ^{[1
]}

DAVIDEK, J ^{[1
]}

VELISEK, J ^{[1
]}

机构：

[1] TECH UNIV PRAGUE, DEPT FOOD CHEM & ANAL, SUCHBATAROVA 1905, CS-16628 PRAGUE, CZECHOSLOVAKIA

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG | 1974年 / 154卷 / 05期

关键词：

D O I：

10.1007/BF01083421

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：270 / 272

页数：3

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