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The stability of vitamin C (l-ascorbic acid) in bottled and canned orange juice

  • Published:1986-01 Issue:1 Volume:22 Page:51-58
  • ISSN:0308-8146
  • Container-title:Food Chemistry
  • language:en
  • Short-container-title:Food Chemistry

Author:

Maeda E.E.,Mussa D.M.D.N.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference21 articles.

1. Stability of ascorbic acid in orange juice exposed to light and air during storage;Andrew;J. Amer. Diet. Ass.,1977

2. Ascorbic acid retention as related to container type;Bissett;Food Sci. & Technol. Abstr.,1975

3. Variation on storage of ascorbic acid levels in prepared infant feeds;Cameron;Food Chem.,1978

4. Oxygen effect on the degradation of ascorbic acid in a dehydrated food system;Dennison;J. Food Sci.,1977

5. Determination of vitamin C in Iranian citrus fruits;Edrissi;Iranian J. Agric. Res.,1974

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