Thermal stability of thiamine and its retention in canned sitao (Vigna sinensis va sesquipedialis Fruw.) during processing and storage
The thermal stability of thiamine in canned sitao during processing and storage was studied. Thermal destruction of thiamine in phosphate buffer (pH 5.0) and in sitao puree was followed by simple kinetic methods. Results gave good evidence that the reaction involved in the thermal destruction of thi...
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| フォーマット: | 図書 |
| 言語: | English |
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