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Vitamin C and beta-carotene in fresh and frozen green beans and broccoli in a simulated system.

Author(s) : WU Y., PERRY A. K., KLEIN B. P.

Type of article: Article

Summary

Comparison between the ascorbic-acid content of green beans stored at -20 deg C for 16 weeks and that of fresh green beans under simulated conditions of retail trade. The same study was carried out on broccoli.

Details

  • Original title: Vitamin C and beta-carotene in fresh and frozen green beans and broccoli in a simulated system.
  • Record ID : 1993-3363
  • Languages: English
  • Source: J. Food Qual. - vol. 15 - n. 2
  • Publication date: 1992

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