The effects of maturity, nitrogen fertilization, storage and cooking, on the ascorbic acid content of two varieties of turnip greens.
Year: 1943
Type: article
Authors: Ruth Reder, M. Speirs, H. L. Cochran, Martha E. Hollinger, L. R. Farish, Marvin Gieger, L. Mcwhirter, O. Sheets, J. F. Eheart, Richard C. Moore, R. L. Carolus
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: closed
OpenAlex ID: W2277798043