Metallic components of fruit juices. IV.—Oxidation and stability of ascorbic acid in blackcurrant juice
- 1 May 1960
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 11 (5) , 268-273
- https://doi.org/10.1002/jsfa.2740110507
Abstract
No abstract availableKeywords
This publication has 4 references indexed in Scilit:
- Metallic components of fruit juices. III.—Oxidation and stability of ascorbic acid in model systems resembling blackcurrant juiceJournal of the Science of Food and Agriculture, 1960
- The Acid Dissociation Constants of Diethylenetriaminepentaacetic Acid and the Stability Constants of Some of its Metal Chelates1Journal of the American Chemical Society, 1958
- Ascorbic Acid Oxidation, Hydrogen Peroxide-Induced Oxidation of Ascorbic Acid in Passion Fruit JuiceJournal of Agricultural and Food Chemistry, 1958
- The enzymatic degradation of ascorbic acid. Part I—the inhibition of the enzymatic oxidation of ascorbic acid by substances occurring in black currantsJournal of the Science of Food and Agriculture, 1950