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Effect of Initial Dissolved Oxygen Levels on the Degradation of Ascorbic Acid and the Browning of Lemon Juice during Storage

✍ Scribed by G. L. ROBERTSON; C.M.L. SAMANIEGO

Book ID: 108811366
Publisher: Institute of Food Technologists
Year: 1986
Tongue: English
Weight: 608 KB
Volume: 51
Category: Article
ISSN: 0022-1147
DOI: 10.1111/j.1365-2621.1986.tb10866.x

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