Abstract
ALTHOUGH it might be expected that the mashing of potatoes, with the intimate distribution of air throughout the heated vegetable which it involves, would cause considerable oxidation of ascorbic acid, little information on the matter seems to be available.
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Dienst, C., Deutsch. Med, Wochenschr. (Cologne), 68, 400 (1942).
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JENKINS, G. Ascorbic Acid in Mashed Potatoes. Nature 151, 473 (1943). https://doi.org/10.1038/151473a0
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DOI: https://doi.org/10.1038/151473a0
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