DESTRUCTION OF ASCORBIC-ACID AS A FUNCTION OF WATER ACTIVITY

被引：94

作者：

LEE, SH ^{[1
]}

LABUZA, TP ^{[1
]}

机构：

[1] UNIV MINNESOTA,DEPT FOOD SCI & NUTR,ST PAUL,MN 55108

来源：

JOURNAL OF FOOD SCIENCE | 1975年 / 40卷 / 02期

关键词：

D O I：

10.1111/j.1365-2621.1975.tb02204.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：370 / 373

页数：4

共 13 条

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[8] STABILITY OF INTERMEDIATE MOISTURE FOODS .2. MICROBIOLOGY [J].

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[9]

LABUZA TP, 1971, NAS912560 CONTR

[10]

Snedecor GW, 1968, STAT METHODS

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