National Food Institute - Technical University of Denmark (DTU) Danish Food Composition Databank - ed. 7.01

The data come from the following source(s):

 Source:  05177      



Vanderslice, J.T., Higgs, D.J., Hayes, J.M., Block, G.

Ascorbic Acid and Dehydroascorbic Acid Content of Foods-as-Eaten.

Journal of Food Composition and Analysis.




 If the same reference is mentioned several times, it indicates that the value is composed of several values from the same reference.


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