Results 251 to 260 of about 8,219,278 (298)

The Ascorbic Acid Content of Nigerian Vegetables

Journal of Food Science, 1967
SUMMARY —The ascorbic acid content of the vegetables most commonly consumed in Nigeria ranges from 18 to 98 mg per 100 g of the fresh material. On boiling, 46–68% of the ascorbic acid is lost, while 47–87% is lost on exposure to the sun for 3 hr.
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ASCORBIC ACID CONTENT OF STRAWBERRIES

Journal of Food Science, 1947
BOYCE D. EZELL, GEORGE M. DARROW, MARGUERITE S. WILCOX, D. H. SCOTT   +3 more
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ASCORBIC ACID AND CAROTENE CONTENT OF PLANTAIN

Journal of Food Science, 1949
A, GOMEZ, H A, MATTILL
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ASCORBIC ACID CONTENT OF CABBAGE SALADS

Journal of Food Science, 1946
V P, QUINN, F I, SCOULAR, M L, JOHNSON
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The Ascorbic Acid Content of Cabbage1

Journal of the American Dietetic Association, 1948
SQUADRON LEADER H.D. BRANION, FLIGHT OFFICER. T.S. ROBERTS, FLIGHT SERGEANT C.R. CAMERON, SECTION OFFICER A.M. McCREADY   +3 more
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ASCORBIC ACID CONTENT OF TOMATOES

Journal of Food Science, 1944
IGNATIUS J. KASKI, GEORGE L. WEBSTER, ERNST R. KIRCH   +2 more
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Seasonal variation in calcium and ascorbic acid content at harvest related to internal browning in ‘Braeburn’ apple during controlled atmosphere storage

Scientia Horticulturae, 2022
Sérgio Tonetto de Freitas, Rachael M Wood   +1 more
exaly  

Spray‐drying microencapsulation of ascorbic acid: impact of varying loading content on physicochemical properties of microencapsulated powders

Journal of the Science of Food and Agriculture, 2020
Addion Nizori, Ferry Jie
exaly  

Content and Stability of Ascorbic Acid in Fruit Drinks

Journal of the American Dietetic Association, 1965
O, Pelletier, A B, Morrison
openaire   +2 more sources

The ascorbic acid content of sweet pepers

Journal of the Society of Chemical Industry, 1943
V. A. Beckley, Violet E. Notley
openaire   +1 more source