NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE
The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 <sup>o</sup>C for 2-10 min. and stored under opaque condition at 4 and 20 <sup>o</sup>C for 2 months have been studied. Analysis of kineti...
Tallennettuna:
| Päätekijä: | |
|---|---|
| Aineistotyyppi: | Artigo |
| Kieli: | Inglês |
| Julkaistu: |
College of Agriculture
2017-06-01
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| Sarja: | Mesopotamia Journal of Agriculture |
| Aiheet: | |
| Linkit: | https://magrj.mosuljournals.com/article_161257_18d83e4c9bfe15237d7dd778aaa423f7.pdf |
| Tagit: |
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