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Q55408090-CEC6F0E0-ED21-43D2-A29B-F3FA0D690A7F
Q55408090-CEC6F0E0-ED21-43D2-A29B-F3FA0D690A7F
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http://www.wikidata.org/entity/statement/Q55408090-CEC6F0E0-ED21-43D2-A29B-F3FA0D690A7F
Effect of pressure cooking on vitamin C content of vegetables.
P2860
Q55408090-CEC6F0E0-ED21-43D2-A29B-F3FA0D690A7F
BestRank
Statement
http://www.wikidata.org/entity/statement/Q55408090-CEC6F0E0-ED21-43D2-A29B-F3FA0D690A7F
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7873f224e3be7c45788f369be1e2d1775aaea494
P2860
Vitamin methods: The reliability of the method for estimating vitamin C by titration against 2:6-dichlorophenolindophenol. 1. Control tests with plant tissues.