Effect of Oxygen on Taste, Ascorbic Acid Loss and Browning for HTST‐Pasteurized, Single‐Strength Orange Juice
- 1 July 1986
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 51 (4), 1021-1023
- https://doi.org/10.1111/j.1365-2621.1986.tb11223.x
Abstract
No abstract availableThis publication has 4 references indexed in Scilit:
- SHELF-LIFE OF ASEPTICALLY BOTTLED ORANGE JUICEJournal of Food Processing and Preservation, 1981
- RELATIONSHIP OF FURFURAL TO TEMPERATURE ABUSE AND FLAVOR CHANGE IN COMMERCIALLY CANNED SINGLE‐STRENGTH ORANGE JUICEJournal of Food Science, 1974
- Citric acid and the browning of solutions containing ascorbic acidJournal of the Science of Food and Agriculture, 1966
- Rate Studies On the Anaerobic Degradation of Ascorbic Acid IIIJournal of Pharmaceutical Sciences, 1965