The content of vitamin C in short-shelf-life (24 hrs) juices available commercially and produced at home
The level of vitamin C in apple juices is conditioned by many factors, which include; the variety and origin of apples, processing method and storage conditions at the point of sale. The aim of the study was to compare the content of vitamin C in single-ingredient apple juices that are available at...
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| Principais autores: | , |
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| Format: | Artigo |
| Jezik: | Inglês |
| Izdano: |
Gdynia Maritime University
2017-08-01
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| Serija: | Scientific Journal of Gdynia Maritime University |
| Teme: | |
| Online dostop: | https://ojs.umg.edu.pl/index.php/sjgmu/article/view/196 |
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