Stability of ascorbic acid in orange juices after initial use at home begins
作者： MARÍA J. ESTEVE , ROSAURA FARRÉ , ANA FRÍGOLA
DOI: 10.1111/J.1745-4557.1996.TB00419.X
关键词:
摘要: Ascorbic acid (AA) stability in orange juices, both fresh and commercially packaged different types of containers (Tetrabrik, glass tin), was studied. The purpose to ascertain how well AA is retained once use at home has commenced. levels the juices were measured 0, 1, 3, 5, 67, 24, 48, 72 168h following squeezing case oranges for opening container. Storage 4 or 25C. Fresh juice stored an open jar; container which it came. When 7 days 4C, retention ranged from 93.8 95%.
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