Journal ArticleOPEN ACCESS

Loss of ascorbic acid in vegetables while cooking, and the relation of this loss with ascorbase

  • Tsuda H
  • Kadokura Y
  • Michi K
Eiyo To Shokuryo (1958) 11(2) 90-93
DOI: 10.4327/jsnfs1949.11.90
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Tsuda, H., Kadokura, Y., & Michi, K. (1958). Loss of ascorbic acid in vegetables while cooking, and the relation of this loss with ascorbase. Eiyo To Shokuryo, 11(2), 90–93. https://doi.org/10.4327/jsnfs1949.11.90

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