Which route caused the greatest loss of ascorbic acid in the cooked cabbage, by leaching (i.e. loss to the water phase)
Posted: Wed Jun 08, 2022 8:34 pm
Which route caused the greatest loss of ascorbic acid in the
cooked cabbage, by leaching (i.e. loss to the water phase) or by
chemical degradation?
Comment on the stability of ascorbic acid at low and high pH and
in the presence of Cu2+.
cooked cabbage, by leaching (i.e. loss to the water phase) or by
chemical degradation?
Comment on the stability of ascorbic acid at low and high pH and
in the presence of Cu2+.