Ascorbic acid retention of calamansi (Citrus microcarpa Bunge) nectar
ABSTRACT The retention of ascorbic acid in the processing of calamansi nectar in relation to pH and titratable acidity was studied. The determination of three parameters, namely, pH, titratable acidity and ascorbic acid content was made at four different stages in the processing - fresh juice extrac...
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| 格式: | Thesis |
| 語言: | English |
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2002.
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