Ascorbic Acid and Oxidized Flavor in Milk. I. Distribution of Ascorbic Acid and Occurrence of Oxidized Flavor in Commercial Grad
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Retention of Ascorbic Acid, Retinol, β-Carotene, and α-Tocopherol in Milk Subjected to Pressure-Assisted Thermal Processing (PATP) | SpringerLink
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Encapsulation of ascorbic acid promotes the reduction of Maillard reaction products in UHT milk - Food & Function (RSC Publishing)
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Wephysio MFC - Importance of Ascorbic acid (Vitamin C) 🔵 What is Vitamin C? 🔹 Vitamin C is a water-soluble organic compound which is an essential micronutrient for normal growth and development
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