Abstract
WHILE assessing the loss of nutrients of some common vegetables at different stages of canning operations, indications were obtained in some preliminary experiments that there might be some increase of ascorbic acid in cauliflower during blanching by hot water.
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MALAKAR, M. Increase of Ascorbic Acid in Cauliflower during Blanching. Nature 198, 994 (1963). https://doi.org/10.1038/198994a0
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DOI: https://doi.org/10.1038/198994a0
