![](/img/cover-not-exists.png)
Comparison of ascorbic acid content in acerola fruit from different production region depend on degree of maturity, and it's stability by processing.
ITOO, Saburo, AIBA, Mitsuko, ISHIHATA, KiyotakeVolume:
37
Year:
1990
Language:
english
Journal:
NIPPON SHOKUHIN KOGYO GAKKAISHI
DOI:
10.3136/nskkk1962.37.9_726
File:
PDF, 210 KB
english, 1990