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pro vyhledávání: '"Akiko Nishihama"'
Publikováno v:
Journal of Nutritional Science and Vitaminology. 50:431-437
The thermolability of ascorbic acid (AA) in aqueous solution at 100 degrees C was assessed in the presence of various seasonings commonly used in Japanese-style cooking. A model system approximated Japanese cooking with regard to the concentrations o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee59645b61a71e356ae03befa974a037
https://doi.org/10.3177/jnsv.50.431
https://doi.org/10.3177/jnsv.50.431
