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The stability of vitamin C (l-ascorbic acid) in bottled and canned orange juice

✍ Scribed by E.E. Maeda; D.M.D.N. Mussa

Publisher: Elsevier Science
Year: 1986
Tongue: English
Weight: 375 KB
Volume: 22
Category: Article
ISSN: 0308-8146
DOI: 10.1016/0308-8146(86)90008-7

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## Abstract Interference by ferrous iron in the determination of ascorbic acid in canned foods can be eliminated by passing an oxalic acid extract through the cation‐exchange resin Zeo‐Karb 215. This method has given satisfactory results when tested on a number of canned food products. The average