Comparative effects of de-aeration and p
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N. F. F. Soares; J. H. Hotchkiss
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Article
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1999
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John Wiley and Sons
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English
β 152 KB
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Several factors including pH, cultivar, extraction method, metal ion content and storage conditions affect the rate of ascorbic acid loss in refrigerated fruit juices. While oxygen permeation rate and product de-aeration also inΒ―uence ascorbic acid loss, little comparative data on these two variable