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...
| Hlavní autor: | |
|---|---|
| Další autoři: | |
| Médium: | Kniha |
| Jazyk: | English |
| Témata: |