Diffusion and thermal degradation of ascorbic acid during canned fresh green peas sterilisation

International Journal of Food Science and Technology

Volumn 44, Issue 10, 2009, Pages 1990-1996

  Garrote, Raúl L ^a   Silva, Enrique R ^a   Roa, Rubén D ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Ascorbic acid; Canning; Degradation; Diffusion; Green peas

Indexed keywords

PISUM SATIVUM;

EID: 70349204674     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2009.02018.x     Document Type: Article

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