Effects of Certain Processing Methods, Substrate Level, and Polyphenoloxidase on the Stability of Ascorbic Acid in Kiwi Fruit1

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Asako Okuse Department of Pomology, University of California, Davis, CA 95616

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Ichiro Okuse Department of Pomology, University of California, Davis, CA 95616

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K. Ryugo Department of Pomology, University of California, Davis, CA 95616

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Asako Okuse Department of Pomology, University of California, Davis, CA 95616

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Ichiro Okuse Department of Pomology, University of California, Davis, CA 95616

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K. Ryugo Department of Pomology, University of California, Davis, CA 95616

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Contributor Notes

Received for publication September 26, 1980.

The cost of publishing this paper was defrayed in part by the payment of page charges. Under postal regulations, this paper therefore must be hereby marked advertisement solely to indicate this fact.

Food Science Laboratory, Hokkaido College of Education, Hakodate, Japan.

Department of Horticulture, Hirosaki University, Hirosaki, Japan.

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