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D. Tressler, G. Mack, C. King (1936)
VITAMIN C CONTENT OF VEGETABLES. I. SPINACHJournal of Food Science, 1
W. Floyd, G. Fraps (1939)
VITAMIN C CONTENT OF SOME TEXAS FRUITS AND VEGETABLESJournal of Food Science, 4
F. V. Hahn (1931)
Vitaminstudien IV. Der Vitamingehalt der Gemüsearten des deutschen KleinhandelsZtschr. f. Untersueh. d. Lebensm, 61
B. Guha, A. Ghosh (1934)
Vitamin C in Indian foodstuffs.Current Science, 3
E. Zarinn, C Putnina (1937)
Vitamin C content of Latvian feedActa Univ. Latviensis Kim. Fakultat. Ser. 3
E. Mathiesen, V. Aschehoug (1937)
Der Vitamin C Gehalt von norwegisehen Vegetabilien und ihren VollkonservenArch. Mathematik og Naturvidenskab, 41
E. Mchenry, M. Graham (1935)
Observations on the estimation of ascorbic acid by titration.The Biochemical journal, 29 9
S. Ranganathan (1935)
The vitamin C content of some Indian foodstuffs. IndJ. Med. Res, 23
O. Fernandez, C Alfageme (1936)
Determination of ascorbic acid in vegetables and fruitsRev. sanid. hig. pub, 11
Y. F. Chi, B. E. Read (1935)
The vitamin C content of Chinese food and drugsChinese J. Physiol, 9
W. Stone (1937)
Ascorbic acid oxidase and the state of ascorbic acid in vegetable tissues.The Biochemical journal, 31 4
H. Tauber, I. S. KLEINER (1935)
A method for the quantitative determination of ascorbic acid (vitamin C). The vitamin 0 content of various plant and animal tissuesJ. Biol. Chem, 108
H. E. Munsell, M. H. Kennedy (1935)
The vitamin A, B, C, D, and G content of the outer green leaves and the inner bleached leaves of Iceberg lettuceJ. Agr. Res, 51
R. Musulin, C. King (1936)
METAPHOSPHORIC ACID IN THE EXTRACTION AND TITRATION OF VITAMIN CJournal of Biological Chemistry, 116
O. Bessey, C. King (1933)
THE DISTRIBUTION OF VITAMIN C IN PLANT AND ANIMAL TISSUES, AND ITS DETERMINATIONJournal of Biological Chemistry, 103
J. Tillmans, P. Hirsch, J. Jackisch (1932)
Das Reduktionsvermögen pflanzlicher Lebensmittel und seine Beziehung zum Vitamin C. Der Gehalt der verschiedenen Obst- und Gemüsearten an reduzierendem Stoff, 63
S. L. Feener, V. W. Palmer, G. A. Fitzgerald (1937)
Seasonal variations in vitamin C content of fresh market vegetablesRefrig. Eng, 34
J. Roe (1936)
The determination of ascorbic acid as furfural and a comparison of results obtained by this method and by indophenol titration.Journal of Biological Chemistry, 116
F. Hahn (1931)
Vitaminstudien Vierte Reihe. Der Vitamingehalt der Gemüsearten des deutschen Kleinhandels, 61
W. W. Floyd, G. S. Fraps (1939)
Vitamin C content of some Texas fruits and vegetablesFood Research, 4
G. Lunde (1938)
Vitaminer i norske naeringsmidlerSærtryk fra Nordisk Medisinsk Tidsskrift, 15
B. Ahmad (1935)
The vitamin O value of some common Indian fruits, vegetables, and pulses by the chemical method. IndJ. Med. Res, 22
G. Mack, D. Tressler (1937)
VITAMIN C IN VEGETABLES VI. A CRITICAL INVESTIGATION OF THE TILLMANS METHOD FOR THE DETERMINATION OF ASCORBIC ACIDJournal of Biological Chemistry, 118
D. K. Tressler, G. L. Mack, C. G. King (1936)
Vitamin C content of vegetables. I. SpinachFood Research, 1
A. R. Ghosh, B. C. Guha (1935)
Vitamin C in Indian foodstuffsJ. Indian Chem. Soc, 12
C. (3. KING University of Pittsburgh, Pittsburgh, Penwylvania (Received f o r publication, April 28, 1939) A search of the literature reveals little information concerning the vitamin C content of freshly harvested broccoli, Cauliflower, endive, cantaloup, parsnips, lettuce, and kale. Still fewer data have been published on the rate of loss of the vitamin from these vegetables under various storage conditions and on the influence of variety and maturity on the vitamin C content. MeHenry and Graham (1935) and Roe (1936) have reported on the vitamin C content of broccoli. Their results were in close agreement, .68 and .68 t o .71 mg. per gm., respectively. More recently, Feener, Palmer, and Fitzgerald ( 7 937) made a survey, throughout one year, of broccoli as it arrived in Boston f o r the market. They also studied the change in ascorbic acid content after storage for 24 and 48 hours at temperatures just above freezing-1 to 3"C.(33.8 to 37.4"F.)-and at average room temperatures-21 to 22°C. (69.8 to 71.6"F.). The values obtained were about twice as high as those of the investigators mentioned above. The ascorbic acid content of fresh raw cauliflower has been studied by several workers. I n
Journal of Food Science – Wiley
Published: Nov 1, 1939
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