Presented at the 1989 annual meeting of the Institute of Food Technologists, Chicago, IL.
Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits
Version of Record online: 25 AUG 2006
Journal of Food Science
Volume 56, Issue 2, pages 427–430, March 1991
How to Cite
ALBRECHT, J.A., SCHAFER, H.W. and ZOTTOLA, E.A. (1991), Sulfhydryl and Ascorbic Acid Relationships in Selected Vegetables and Fruits. Journal of Food Science, 56: 427–430. doi: 10.1111/j.1365-2621.1991.tb05296.x
Published as paper No. 17,813 of the contribution series of the Minnesota Agricultural Experiment Station based on research conducted under project 18–042, supported by Minnesota General Agricultural Research and Minnesota Extension Service funds.
Appreciation is expressed to Mary Schwartz and Mayanna Tate for technical assistance.
- Issue online: 25 AUG 2006
- Version of Record online: 25 AUG 2006
- Ms received 1/22/90; revised 3/17/90; accepted 8/25/90.
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