The content of ascorbic and dehydroascorbic acids and vitamin C in non-preserved juices, depending on their type and storage time.
Roczniki Panstwowego Zakladu Higieny(2021)
摘要
In the production of non-preserved apple juice, consideration should be given to the natural protection of ascorbic acid by the addition of citrus or other fruit juice, vegetable juice or by using a mild technology in the production process.
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关键词
ascorbic acid,dehydroascorbic acid,non-preserved juices,vitamin C
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