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- W2079587657 abstract "Journal of Food ScienceVolume 2, Issue 1 p. 59-63 ASCORBIC-ACID CONTENT OF BANANAS AT THREE STAGES DURING RIPENING RUTH M. LEVERTON, RUTH M. LEVERTON Department of Borne Economics, University of Chicago, Chicago, Illinois Holder of the Yardley Foundation Fellowship awarded by the New Jersey State Federation of Women's Clubs, 1936–37.Search for more papers by this author RUTH M. LEVERTON, RUTH M. LEVERTON Department of Borne Economics, University of Chicago, Chicago, Illinois Holder of the Yardley Foundation Fellowship awarded by the New Jersey State Federation of Women's Clubs, 1936–37.Search for more papers by this author First published: January 1937 https://doi.org/10.1111/j.1365-2621.1937.tb16497.xCitations: 6 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat Citing Literature Volume2, Issue1January 1937Pages 59-63 RelatedInformation" @default.
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- W2079587657 title "ASCORBIC-ACID CONTENT OF BANANAS AT THREE STAGES DURING RIPENING" @default.
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