Ascorbic acid oxidation in the non-enzymic browing of heat-treated 'kalamansi' (Citrus microcarpa bunge) juice
The major objective of this study is to find out whether or not the non-enzymic browning of heat-treated 'kalamansi' juice is due to the oxidation of ascorbic acid in the presence of oxygen, catalyzed by trace copper and iron naturally present in the juice. Freshly extracted 'kalamans...
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| Format: | Book |
| Language: | English |
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