A study on degradation kinetics of ascorbic acid in amla ( Phyllanthus emblica L .) during cooking

Author: Nisha P.   Singhal Rekha S.   Pandit Aniruddha B.  

Publisher: Informa Healthcare

ISSN: 1465-3478

Source: International Journal of Food Sciences and Nutrition, Vol.55, Iss.5, 2004-08, pp. : 415-422

Disclaimer: Any content in publications that violate the sovereignty, the constitution or regulations of the PRC is not accepted or approved by CNPIEC.

Previous Menu Next

Abstract