Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice

Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice

सभी संस्करण दिखाएं (2)
ग्रंथसूची विवरण
मुख्य लेखक: Tolentino, Erlinda B.
स्वरूप: पुस्तक
भाषा:English
विषय:
Citrus fruits.
Kalamansi juice.
Vitamin C.