Loss of l-ascorbic acid in commercial drinking milk caused by milk processing and storage times
The goals of this study were to determine L-ascorbic acid concentrations in various milk products, and to evaluate the effect of storage time on L-ascorbic acid in milk. Commercial plain milk samples were obtained from either a raw-food market or a supermarket, in Mae Hia, Mueang District, Chiang Ma...
محفوظ في:
| المؤلفون الرئيسيون: | , , |
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| التنسيق: | دورية |
| منشور في: |
2018
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| الموضوعات: | |
| الوصول للمادة أونلاين: | https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=68649102350&origin=inward http://cmuir.cmu.ac.th/jspui/handle/6653943832/59821 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |