title: Effect of French dressings, vinegars, and acetic acid on rate of loss of vitamin C in raw cabbage.
authors.forename: M M
authors.initials: MM
authors.lastname: CLAYTON
authors.forename: C
authors.initials: C
authors.lastname: GOOS
mesh_terms: D000085:Acetates; D019342:Acetic Acid; D001205:Ascorbic Acid; D001458:Bandages; D001937:Brassica; D019607:Brassicaceae; D005502:Food; D005638:Fruit; D014675:Vegetables; D014815:Vitamins
chemical_list: D000085:Acetates; D014815:Vitamins; D001205:Ascorbic Acid; D019342:Acetic Acid
keywords: ASCORBIC ACID; CABBAGE; FRUITS AND VEGETABLES; VINEGAR