Journal Article

Chemistry of L-ascorbic acid related to foods

Food Chemistry (1988) 30(4) 289-312
DOI: 10.1016/0308-8146(88)90115-X
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Abstract

A review of reactions of L-ascorbic acid related to its antioxidant property in foods, preservation of vitamin C activity, removal of oxygen in headspace of containers, browning reaction, formation of combined forms of vitamin C, and anaerobic loss. © 1988.

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APA

Liao, M. L., & Seib, P. A. (1988). Chemistry of L-ascorbic acid related to foods. Food Chemistry, 30(4), 289–312. https://doi.org/10.1016/0308-8146(88)90115-X

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