EFFECT OF STORAGE TEMPERATURE ON RETENTION OF ASCORBIC ACID IN ORANGE JUICE
- 1 May 1948
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 13 (3) , 244-253
- https://doi.org/10.1111/j.1365-2621.1948.tb16619.x
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
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- EFFECT OF TIME AND TEMPERATURE OF STORAGE ON VITAMIN C RETENTION IN CANNED CITRUS JUICESJournal of Food Science, 1944
- ASCORBIC ACID CONTENT OF SOME CANNED GRAPEFRUIT JUICES PREPARED UNDER VARIOUS PROCESSING CONDITIONS1Journal of Food Science, 1942
- AUTO‐OXIDATIOS, OF FILTERED CITRUS JUICESJournal of Food Science, 1941
- Standardization of 2,6-DichlorophenolindophenolIndustrial & Engineering Chemistry Analytical Edition, 1938
- THE RELATION OF REDUCING VALUE AND EXTENT OF BROWNING TO THE VITAMIN C CONTENT OF ORANGE JUICE EXPOSED TO AIRJournal of Biological Chemistry, 1934
- Vitamins in Canned Foods.Industrial & Engineering Chemistry, 1924