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Art
J-GLOBAL ID:201602017355974836   Reference number:58A0041714

Effect of Complexing and Chelating Agents on the After-Cooking Discoloration of Potatoes and upon the Iron and Phenolic Content of the Juice.

ジャガイモの調理後の変色に対する錯化合物生成剤とキレート生成剤の効果と汁液中の鉄とフェノール性物質の量
Author (2):
Material:
Volume: 23  Issue:Page: 269-273  Publication year: 1958
JST Material Number: C0005A  Document type: Article
Country of issue: United States (USA) 

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