Research Article
Chemical Characterization and Evolution of Ascorbic Acid Concentration During Dehydration of Rosehip (Rosa eglanteria) Fruits

Citation to this article as recorded by ASCI
Abong, G.O., M.W. Okoth, J.K. Imungi and J.N. Kabira, 2011. Losses of ascorbic acid during storage of fresh tubers, frying, packaging and storage of potato crisps from four Kenyan potato cultivars. Am. J. Food Technol., 6: 772-780.
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Inocent, G., D.M. Adelaide, E.L. Gisele, M.O.R. Solange, E.A. Richard and F. Elie, 2011. Impact of three cooking methods (steaming, roasting on charcoal and frying) on the beta-carotene and vitamin c contents of plantain and sweet potato. Am. J. Food Technol., 6: 994-1001.
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