Cover HortScience
HortScience
Advertisement

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

Authors:
Asako OkuseDepartment of Pomology, University of California, Davis, CA 95616

Search for other papers by Asako Okuse in
This Site
Google ScholarClose
,
Ichiro OkuseDepartment of Pomology, University of California, Davis, CA 95616

Search for other papers by Ichiro Okuse in
This Site
Google ScholarClose
, and
K. RyugoDepartment of Pomology, University of California, Davis, CA 95616

Search for other papers by K. Ryugo in
This Site
Google ScholarClose
Article Category:
Research Article
Online Publication Date:
Apr 1981
Page(s):
164–165
Volume/Issue:
Volume 16: Issue 2
Copyright:
© American Society for Horticultural Science 1981
DOI:
https://doi.org/10.21273/HORTSCI.16.2.164
Open Access
Download PDF
Cite this Article Get Citation Alerts Get Permissions Get eTOC Alerts
Received:
26 Sep 1980
|
Published-print:
01 Apr 1981
Received:
26 Sep 1980
|
Published-print:
01 Apr 1981
Asako OkuseDepartment of Pomology, University of California, Davis, CA 95616

Search for other papers by Asako Okuse in
Google ScholarClose
,
Ichiro OkuseDepartment of Pomology, University of California, Davis, CA 95616

Search for other papers by Ichiro Okuse in
Google ScholarClose
, and
K. RyugoDepartment of Pomology, University of California, Davis, CA 95616

Search for other papers by K. Ryugo in
Google ScholarClose

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.

Received:
26 Sep 1980
|
Published-print:
01 Apr 1981
All Time Past Year Past 30 Days
Abstract Views 0 0 0
Full Text Views 18 17 2
PDF Downloads 18 18 1
Save