STABILITY OF ASCORBIC-ACID IN RECONSTITUTED FROZEN ORANGE JUICE

被引：6

作者：

HORTON, PB ^{[1
]}

DICKMAN, SR ^{[1
]}

机构：

[1] UNIV UTAH,COLL MED,DEPT BIOCHEM,SALT LAKE CITY,UT 84132

来源：

JOURNAL OF FOOD PROTECTION | 1977年 / 40卷 / 09期

关键词：

D O I：

10.4315/0362-028X-40.9.584

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：584 / 585

页数：2

共 50 条

[21] ASCORBIC ACID IN GRAPEFRUIT JUICE, ORANGE JUICE, AND THEIR BLENDS - 1943
SALE, JW
[J]. JOURNAL OF THE ASSOCIATION OF OFFICIAL AGRICULTURAL CHEMISTS, 1947, 30 (04): : 673 - 680
[22] THE USE OF HIGH-PERFORMANCE LIQUID-CHROMATOGRAPHY FOR THE ANALYSIS OF ASCORBIC-ACID AND DEHYDROASCORBIC ACID IN ORANGE JUICE AND POWDERED ORANGE DRINK
HADDAD, PR
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[J]. FOOD TECHNOLOGY IN AUSTRALIA, 1984, 36 (01): : 46 - 48
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[J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1978, 26 (02) : 350 - 353
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[J]. ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1989, 198 : 90 - CHED
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