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

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Detalles Bibliográficos
Autor Principal: Tolentino, Erlinda B.
Formato: Libro
Idioma:English
Subjects:
Citrus fruits.
Kalamansi juice.
Vitamin C.