Distribution of ascorbic acid in potato tubers and in home-processed and commercial potato foods

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 21, 2004, Pages 6516-6521

  Han, Jae Sook ^a,c   Kozukue, Nobuyuki ^a   Young, Kyung Soon ^a   Lee, Kap Rang ^a   Friedman, Mendel ^b  

^a Yeungnam University   (South Korea)

^b WESTERN REGIONAL RESEARCH CENTER   (United States)

^c Uiduk University   (South Korea)

Author keywords

Ascorbic acid; Degradation; Food processing; HPLC; Potatoes; Vitamin C

Indexed keywords

ASCORBIC ACID; PHOSPHORIC ACID; SODIUM CHLORIDE; WATER;

ARTICLE; CONTROLLED STUDY; DEGRADATION; DIET; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; NONHUMAN; PH MEASUREMENT; PLANT STEM; POTATO; TEMPERATURE MEASUREMENT;

ASCORBIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DRUG STABILITY; FOOD HANDLING; OXIDATION-REDUCTION; PLANT TUBERS; SOLANUM TUBEROSUM;

SOLANUM TUBEROSUM;

EID: 6344228551     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0493270     Document Type: Article

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