State of Ascorbic Acid in Plant Tissues

Abstract

THE cause of the apparent gain in the ascorbic acid content of vegetables brought about by cooking has given rise to much correspondence in these columns. An attempt has been made in this laboratory to explain this phenomenon along the lines of either the combined ascorbic acid or oxidase theories, experiments being conducted along the following lines:

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LEVY, L. State of Ascorbic Acid in Plant Tissues. Nature 138, 933 (1936). https://doi.org/10.1038/138933a0

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