The enzymatic degradation of ascorbic acid. Part I—the inhibition of the enzymatic oxidation of ascorbic acid by substances occurring in black currants-Reference-Cited by-同舟云学术

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The enzymatic degradation of ascorbic acid. Part I—the inhibition of the enzymatic oxidation of ascorbic acid by substances occurring in black currants

Published:1950-01 Issue:1 Volume:1 Page:5-8
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Hooper F. C.,Ayres A. D.

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference16 articles.

1. The reversible enzymic oxidation of vitamin C

2. Vitamin C in English Apples

3. The oxidation of l-ascorbic acid by plant enzymes

4. ON THE FUNCTION OF HEXURONIC ACID IN THE RESPIRATION OF THE CABBAGE LEAF

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1. Qualitative Properties of the Fruits of Blackcurrant Ribes Nigrum L. Genotypes in Conventional and Organic Cultivation;Proceedings of the Latvian Academy of Sciences. Section B. Natural, Exact, and Applied Sciences.;2017-06-27

2. The effect of vitamin concentrates on the flavor of pasteurized fluid milk;Journal of Dairy Science;2017-06

3. Genotype and microclimate conditions influence ripening pattern and quality of blackcurrant (Ribes nigrum L.) fruit;Zemdirbyste-Agriculture;2013-06-28

4. STABILITY OF IRON-FORTIFIED GARI DURING STORAGE IN DIFFERENT PACKAGING MATERIALS;Journal of Food Processing and Preservation;2011-09-21

5. EFFECT OF FRUIT PORTION, STAGE OF RIPENESS AND GROWTH HABIT ON CHEMICAL COMPOSITION OF FRESH TOMATOES;Journal of Food Science;2008-06-28

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