Add to ORKGThe object of this study has been to determine the vitamin C content of certain canned vegetables, and to determine to what extent the vitamin C content of the fresh products is reduced by the canning process. The vegetables used have been spinach, Swiss chard, asparagus and carrots
Ascorbic acid (Vitamin C) was determined in four different tropical vegetables (Cucumber, Cabbage, S...
The study was undertaken to determine (a) the ascorbic acid and carotene content of some freshly har...
P(論文)"Two different methods were used to clarify whether total measured vitamin C (ascorbic acid plu...
The author discussed a shortage of vitamin C in North Dakota due to an emergency resultant from WWII...
The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was...
Carrots are the most popular and wide-spread of all root vegetables, and are the principal source of...
The summer of 1943 marked a keener Interest In community food preservation than was shown during any...
Vitamin C is an important nutrient, and its labile nature means that prepared vegetables containing ...
The concentrations of Vitamin C, also known as L-ascorbic acid, in twenty two different types of fre...
This study was aimed to determine the percentage (%) loss of vitamin C in green leafy vegetables due...
Humans and other primates have lost the ability to synthesize vitamin C and therefore the only ...
Vitamin C is a water-soluble vitamin which cannot be synthesized by the human body. It is a highly t...
Brassica genus includes known horticultural vegetables with major economical importance worldwide, a...
ABSTRACT: The effect of heating on the vitamin C content of five choice vegetables was determined by...
Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritiona...
Ascorbic acid (Vitamin C) was determined in four different tropical vegetables (Cucumber, Cabbage, S...
The study was undertaken to determine (a) the ascorbic acid and carotene content of some freshly har...
P(論文)"Two different methods were used to clarify whether total measured vitamin C (ascorbic acid plu...
The author discussed a shortage of vitamin C in North Dakota due to an emergency resultant from WWII...
The vitamin C content of commercial fresh and prepared vegetables (frozen and cooked vegetables) was...
Carrots are the most popular and wide-spread of all root vegetables, and are the principal source of...
The summer of 1943 marked a keener Interest In community food preservation than was shown during any...
Vitamin C is an important nutrient, and its labile nature means that prepared vegetables containing ...
The concentrations of Vitamin C, also known as L-ascorbic acid, in twenty two different types of fre...
This study was aimed to determine the percentage (%) loss of vitamin C in green leafy vegetables due...
Humans and other primates have lost the ability to synthesize vitamin C and therefore the only ...
Vitamin C is a water-soluble vitamin which cannot be synthesized by the human body. It is a highly t...
Brassica genus includes known horticultural vegetables with major economical importance worldwide, a...
ABSTRACT: The effect of heating on the vitamin C content of five choice vegetables was determined by...
Vitamin C, including ascorbic acid and dehydroascorbic acid, is one of the most important nutritiona...
Ascorbic acid (Vitamin C) was determined in four different tropical vegetables (Cucumber, Cabbage, S...
The study was undertaken to determine (a) the ascorbic acid and carotene content of some freshly har...
P(論文)"Two different methods were used to clarify whether total measured vitamin C (ascorbic acid plu...