Literature DB >> 7391377

Effects of storage temperature and duration on total vitamin C content of canned single-strength grapefruit juice.

J M Smoot, S Nagy.   

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Year:  1980        PMID： 7391377     DOI： 10.1021/jf60228a050

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


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  3 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.  No major differences found between the effects of microwave-based and conventional heat treatment methods on two different liquid foods.

Authors:  Gábor Géczi; Márk Horváth; Tímea Kaszab; Gonzalo Garnacho Alemany
Journal:  PLoS One       Date:  2013-01-16       Impact factor: 3.240

3.  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
  3 in total

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