ISSN:
1476-4687
Source:
Nature Archives 1869 - 2009
Topics:
Biology
,
Chemistry and Pharmacology
,
Medicine
,
Natural Sciences in General
,
Physics
Notes:
[Auszug] IN the course of an investigation of the ascorbic acid content of raw and cooked Ontario foodstuffs, employing a modification of the titration procedure outlined by Birch, Harris and Ray1, we observed that, in the case of cauliflower, carrots, parsnips, beets and potatoes, the ...
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1038/135871b0
Permalink