相似文献
1
Effect of institutional cooking methods on vitamin content of foods; ascorbic acid content of potatoes.
Food Res. 1946 Jul-Aug;11(4):319-26. doi: 10.1111/j.1365-2621.1946.tb16356.x.
2
Effect of fertilizer treatment on total and reduced ascorbic acid content of potato tubers.
Food Res. 1947 Mar-Apr;12(2):151-7. doi: 10.1111/j.1365-2621.1947.tb16405.x.
3
[The gradients of ascorbic acid and chlorophyll in the stems of Solanum tuberosum L].
Rev Can Biol. 1951 Aug;10(3):249-71.
4
Ascorbic acid, thiamin, riboflavin, and niacin content of potatoes in large-scale food service.
Food Res. 1946 Nov-Dec;11(6):461-7. doi: 10.1111/j.1365-2621.1946.tb16376.x.
5
Vitamin C in potatoes.
Nature. 1948 Dec 4;162(4127):900. doi: 10.1038/162900a0.
6
Effect of sulphiting on potatoes. Acceptability, and thiamine and ascorbic acid content.
J Am Diet Assoc. 1962 Mar;40:214-7.
7
[ON THE VITAMIN C CONTENT OF NON-GERMINATING POTATOES].
Ernahrungsforsch Ber Mitt. 1963;8:387-405.
8
[The vitamin content of potatoes cooked by common methods and by short-term boiling].
Cesk Hyg. 1962 May;7:244-7.
9
[Dynamics of vitamin C in preservation of potatoes].
Dokl Akad Nauk SSSR. 1951 Jun 11;78(5):953-4.
10
[CHANGES IN THE VITAMIN C CONTENT OF POTATOES DURING DIFFERENT EXPERIMENTAL CONDITIONS].
Int Z Vitaminforsch. 1964;34:122-31.
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