Stabilization of L-(+)-ascorbic acid in an iron fortified vegetable product (Cucurbita Moschata duchesne ex poiret) using an alginate coating
In previous studies it was observed that in fortified pumpkins (Cucurbita moschata Duchesne ex Poiret) with iron (Fe) and L-(+)- ascorbic acid (AA), the latter had a minimum retention because AA stabilization was adversely affected by the presence of Fe. From this, it was proposed compartmentalize t...
| Autores principales: | De’Nobili, M.D., Genevois, C., Rojas, A.M., Flores, S., De Escalada Pla, M. |
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| Formato: | CHAP |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_97816348_v_n_p106_DeNobili |
| Aporte de: |
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