Abstract
IN the interesting leading article on “Food Storage and Transport” in NATURE of August 22, 1942, there is a statement that “dried vegetables keep their ascorbic acid for some months when exposed to air”. Clearly the stability of ascorbic acid in dehydrated vegetables, which will usually be consumed several months after manufacture, is of essential importance and needs careful investigation. Tests carried out on material immediately after dehydration give little indication of its antiscorbutic value under war conditions.
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AYKROYD, W. Stability of Ascorbic Acid in Dehydrated Vegetables. Nature 151, 22–23 (1943). https://doi.org/10.1038/151022b0
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DOI: https://doi.org/10.1038/151022b0
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