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The State of Ascorbic Acid in Plant Tissues

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Abstract

DURING the last two years, considerable discussion has arisen over the state in which ascorbic acid occurs in natural food materials. It is an experimental fact that some vegetables after being heated in boiling water exhibit an apparent increase in the amount of titratable ascorbic acid, which can then be extracted from the plant tissues.

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Authors and Affiliations

  1. N.Y. State Agricultural Experiment Station, Geneva, New York

    G. L. MACK

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  1. G. L. MACK
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MACK, G. The State of Ascorbic Acid in Plant Tissues. Nature 138, 505–506 (1936). https://doi.org/10.1038/138505b0

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