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
收藏
页码：270 / 272
页数：3
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