Ascorbic acid and dehydroascorbic acid content of blanched...

Ascorbic acid and dehydroascorbic acid content of blanched sweet green pepper during chilled storage in modified atmospheres

Mikael Agerlin Petersen, Henny Berends
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
197
Language:
english
Pages:
4
DOI:
10.1007/bf01192854
Date:
December, 1993
File:
PDF, 425 KB
english, 1993
Conversion to is in progress
Conversion to is failed