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Vitamin C contents of citrus fruit and their products: a review.

作者信息

Nagy S

出版信息

J Agric Food Chem. 1980 Jan-Feb;28(1):8-18. doi: 10.1021/jf60227a026.

DOI:10.1021/jf60227a026
PMID:7358939
Abstract
摘要

相似文献

1
Vitamin C contents of citrus fruit and their products: a review.柑橘类水果及其制品中的维生素C含量：综述
J Agric Food Chem. 1980 Jan-Feb;28(1):8-18. doi: 10.1021/jf60227a026.
2
Studies on carbohydrate metabolism in fruit tissues of Citrus acida. 3. Ascorbic acid metabolism in fruit tissues of Citrus acida at different stages of the development of the fruit.酸橙果实组织中碳水化合物代谢的研究。3. 酸橙果实发育不同阶段果实组织中的抗坏血酸代谢。
Enzymologia. 1970 Jan 30;38(1):29-32.
3
Ascorbic acid content of some tropical fruit products determined by high-performance liquid chromatography.采用高效液相色谱法测定部分热带水果制品中的抗坏血酸含量。
J Agric Food Chem. 1982 Mar-Apr;30(2):394-6. doi: 10.1021/jf00110a046.
4
Studies on carbohydrate metabolism in fruit tissues of Citrus acida. II. Studies on glycolytic enzymes and glycolytic intermediates in the fruit tissues of Citrus acida during the development of the fruit.酸橙果实组织中碳水化合物代谢的研究。II. 酸橙果实发育过程中果实组织中糖酵解酶和糖酵解中间产物的研究。
Enzymologia. 1970 Jan 30;38(1):23-8.
5
An orange a day keeps the scurvy away.一天一橙子，远离坏血病。
Health Visit. 1984 Mar;57(3):82-3.
6
[Vitamins in fruit juices and drinks].[果汁和饮料中的维生素]
Ann Nutr Aliment. 1970;24(4):B401-43.
7
Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice.温度和储存对罐装单倍浓缩橙汁中维生素C保留率和美国推荐膳食摄入量百分比的影响。
J Agric Food Chem. 1976 Jan-Feb;25(1):135-8. doi: 10.1021/jf60209a031.
8
Seasonal variation of bitterness components, pulp, and vitamin C in Texas commercial citrus juices.德克萨斯州商业柑橘汁中苦味成分、果肉和维生素C的季节性变化。
J Agric Food Chem. 1981 Jul-Aug;29(4):805-8. doi: 10.1021/jf00106a030.
9
[Ascorbic acid in fruits preserved by cold, in air and in controled atmosphere].
Ann Nutr Aliment. 1970;24(3):B287-322.
10
Vitamin C concentration in whole orange puree.全橙汁泥中的维生素C浓度。
J Agric Food Chem. 1983 May-Jun;31(3):653-5. doi: 10.1021/jf00117a044.

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