INVESTIGATION OF THE EFFECT OF TEMPERATUTE ON VITAMIN C IN FRESH AND PACKED FRUIT JUICES
Vitamin C in different juice samples, including fresh and packed juices, was investigated. The melting temperature of vitamin C is above 100 °C suggesting that boiling of vegetables does not destroy vitamin C, but the vitamin becomes dissolved in the boiling water. When juices are preserved and pack...
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| Hlavní autoři: | , , |
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| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
Federal Urdu University of Arts Science and Technology
2021-04-01
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| Edice: | FUUAST Journal of Biology |
| On-line přístup: | https://fuuastjb.org/index.php/fuuastjb/article/view/101 |
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