Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix

出版年份 2017 全文链接

标题

作者

关键词

Vitamin C degradation, Fortification, Apple purée serum, Dehydroascorbic acid, Surface-to-volume ratio

出版物

Volume 220, Issue -, Pages 444-451

出版商

Elsevier BV

发表日期

2016-10-09

DOI

10.1016/j.foodchem.2016.10.012

联系作者

Explore over 38,000 international journals covering a vast array of academic fields.

Quickly pose questions to the entire community. Debate answers and get clarity on the most important issues facing researchers.

Get Started