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Literature DB >> 1254813

Effect of cooking on the vitamin C content of fresh leaves and wilted leaves.

Abstract

Entities: Chemical

Substances：
Ascorbic Acid

Year: 1976 PMID： 1254813 DOI： 10.1021/jf60204a054

Source DB: PubMed Journal: J Agric Food Chem ISSN： 0021-8561 Impact factor: 5.279

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1 in total

Authors: Charles C Ariahu; Diana K Abashi; Chiemela Enyinnaya Chinma
Journal: J Food Sci Technol Date: 2010-10-31 Impact factor: 2.701

1 in total