Literature DB >> 1002912

Temperature and storage effects on percent retention and percent U.S. recommended dietary allowance of vitamin C in canned single-strength orange juice.

S Nagy, J M Smoot.   

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Year:  1976        PMID： 1002912     DOI： 10.1021/jf60209a031

Source DB:  PubMed          Journal:  J Agric Food Chem        ISSN： 0021-8561            Impact factor:   5.279


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  4 in total

1.  Enzymatic browning inhibition and antioxidant activity of pear juice from a new cultivar of asian pear (Pyrus pyrifolia Nakai cv. Sinhwa) with different concentrations of ascorbic acid.

Authors:  Gui-Hun Jiang; Young-Min Kim; Seung-Hee Nam; Sun-Hee Yim; Jong-Bang Eun
Journal:  Food Sci Biotechnol       Date:  2016-02-29       Impact factor: 2.391

2.  Identification of phenolic compositions and the antioxidant capacity of mandarin juices and wines.

Authors:  Hasim Kelebek; Serkan Selli
Journal:  J Food Sci Technol       Date:  2011-12-15       Impact factor: 2.701

3.  Food composition database development for between country comparisons.

Authors:  Anwar T Merchant; Mahshid Dehghan
Journal:  Nutr J       Date:  2006-01-19       Impact factor: 3.271

4.  Effects of sodium benzoate on storage stability of previously improved beverage from tamarind (Tamarindus indica L.).

Authors:  Abiodun A Adeola; Ogugua C Aworh
Journal:  Food Sci Nutr       Date:  2013-11-15       Impact factor: 2.863
  4 in total

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