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State of Ascorbic Acid in Plant Tissues (1936)

LEVY, L. F.

[s.l.] : Nature Publishing Group

Nature 138 (1936), S. 933-933

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ISSN: 1476-4687

Source: Nature Archives 1869 - 2009

Topics: Biology , Chemistry and Pharmacology , Medicine , Natural Sciences in General , Physics

Notes: [Auszug] THE cause of the apparent gain in the ascorbic acid content of vegetables brought about by cooking has given rise to much correspondence in these columns. An attempt has been made in this laboratory to explain this phenomenon along the lines of either the ‘combined ascorbic acid’ or ‘oxidase’ ...

Type of Medium: Electronic Resource

URL: http://dx.doi.org/10.1038/138933a0

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