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: | مقال |
| اللغة: | English |
| منشور في: |
2014
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| الوصول للمادة أونلاين: | 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 |
| الوسوم: |
إضافة وسم
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| المؤسسة: | Chiang Mai University |
| اللغة: | English |