Ascorbic acid stability and non-enzymatic browning in stored heat-treated sweetened and unsweetened kalamansi (citrus microcarpa, Bunge) juice
The physico-chemical attributes of fresh kalamansi juice related to ascorbic acid degradation and non-enzymatic browning were determined. The results showed an average pH val;ue of 2.35 ± 0.025 (S.D.), % titratable acidity of 6.99 ± 0.40 (S.D.), amino nitrogen content ranging from 26.51 to 33.02 mg...
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| Formatua: | Liburua |
| Hizkuntza: | English |
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