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American Potato Journal

Volumn 65, Issue 2, 1988, Pages 91-97

Ascorbic acid determination in processed potatoes

(4) Egoville, M J a Sullivan, J F b Kozempel, M F a Jones, W J a

a EASTERN REGIONAL RESEARCH CENTER (United States)

b NONE

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0542394983 PISSN: 00030589 EISSN: 18749380 Source Type: Journal
DOI: 10.1007/BF02867457 Document Type: Article

Times cited : (16)

References (15)

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2
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3
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4
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- (1979) J Sci Food Agric , vol.30 , pp. 361
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5
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- ERS, USDA, 1977. National Food Situation. Economics Research Service, U.S. Department of Agriculture, March, p. 14.

6
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7
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- Academic Press, Inc., New York, NY
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8
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- Application of leaching model to describe potato nutrient losses in hot water blanching
- (1982) Journal of Food Science , vol.47 , Issue.5 , pp. 1519
- Kozempel, M.F.¹ Sullivan, J.F.² Dellamonica, E.S.³ Egoville, MJ.⁴ Talley, E.A.⁵ Jones, W.J.⁶ Craig, J.C.⁷

9
- 84982062754
- Effect of storage and of boiling on the ascorbic, dehydroascorbic, and diketogulonic acid contents of potatoes
- (1957) Journal of Food Science , vol.22 , pp. 37
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10
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- Ascorbic acid. Rapid determination in fresh, frozen, or dehydrated fruits and vegetables
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11
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- Vitamin methods. 5. A note on the determination of ascorbic acid in fruits and vegetables in the presence of SO2
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- Mapson, L.W.¹

12
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- Official Methods of Analysis (1980) 13th Ed., AOAC, Washington, DC, Sec. 43.037.

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- Official Methods of Analysis (1980) 13th Ed., AOAC, Washington, DC, Sec. 22.013.

14
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- The determination of dehydroascorbic acid and ascorbic acid in plant tissue by the 2,4-dinitrophenylhydrazine method
- (1944) J Biol Chem , vol.152 , pp. 51
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15
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- Loss of amino acids and water soluble vitamins during potato processing
- (1985) Journal of Food Science , vol.50 , Issue.5 , pp. 1249
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.