Ultraviolet-Induced Oxidation of Ascorbic Acid in a Model Juice System: Identification of Degradation Products
Author:
Affiliation:
1. Department of Food Science, Pennsylvania State University, University Park, Pennsylvania 16802, United States
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf201000x
Reference32 articles.
1. Chemistry of L-ascorbic acid related to foods
2. Riboflavin-sensitized photooxidation of ascorbic acid: kinetics and amino acid effects
3. Effect of food dyes on the photostability of aqueous solutions of l-ascorbic acid
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