ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] THERE has lately been some discussion about the state in which ascorbic acid is present in natural food materials. Ahmad1, and McHenry and Graham2 observed that several fresh food-stuffs like cabbage, cauliflower, carrots, etc., give a higher ascorbic acid value on ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/137946a0
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