Ascorbic acid content and non-enzymatic browning in stored Indian gooseberry juice as affected by sulphitation and storage

Journal of Food Science and Technology

Volumn 46, Issue 5, 2009, Pages 500-501

  Jain, S K ^a   Khurdiya, D S ^b  

^a Department of Forest Products and Utilization   (India)

^b NONE   (India)

Author keywords

Ascorbic acid; Browning; Indian gooseberry; Juice; Pasteurization

Indexed keywords

ASCORBIC ACID; BROWNING; INDIAN GOOSEBERRY; JUICE; PASTEURIZATION;

BEVERAGES; CHEMICAL REACTIONS; KETONES; ORGANIC ACIDS;

GLASS BOTTLES;

PHYLLANTHUS EMBLICA;

EID: 70350074618     PISSN: 00221155     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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