Loss of l-ascorbic acid in commercial drinking milk caused by milk processing and storage times

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...

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書目詳細資料
Main Authors:	Nalame N., Chaisri W., Suriyasathaporn W.
格式:	Article
語言:	English
出版:	2014
在線閱讀:	http://www.scopus.com/inward/record.url?eid=2-s2.0-68649102350&partnerID=40&md5=eaaa63a83d6c0b5f9818b6d38f8c56c4 http://www.ncbi.nlm.nih.gov/pubmed/19842423 http://cmuir.cmu.ac.th/handle/6653943832/7490
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