{"title":"Harvesting, processing, and cooking influences on vitamin C in foods [Ascorbic acid]","authors":"J. Erdman, B. P. Klein","doi":"10.1021/BA-1982-0200.CH021","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":245674,"journal":{"name":"Advances in chemistry series","volume":"353 1","pages":"0"},"PeriodicalIF":0.0000,"publicationDate":"1982-06-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"72","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Advances in chemistry series","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.1021/BA-1982-0200.CH021","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
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