Rates of Vitamin C Loss and Discoloration in Clear Orange Juice Concentrate during Storage at Temperatures of 4-24 °C

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 11, 1998, Pages 4723-4727

  Lee, Hyoung S ^a   Chen, Chin S ^b  

^a UNIVERSITY OF FLORIDA   (United States)

^b UNIVERSITY OF FLORIDA   (United States)

Author keywords

Browining; Clear orange juice concentrate; Color; Membrane; Vitamin C

Indexed keywords

NESOVITREA ELECTRINA;

EID: 0003665928     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf980248w     Document Type: Article

References (22)

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