Back to matchesWe found a matchYour institution may have access to this item. Find your institution then sign in to continue.TitleA study on degradation kinetics of ascorbic acid in amla (Phyllanthus emblica L.) during cooking.AuthorsNisha P; Singhal RS; Pandit ABPublicationInternational journal of food sciences and nutrition, 2004, Vol 55, Issue 5, p415ISSN0963-7486Publication typearticleDOI10.1080/09637480412331321823