Vitamin C in Citrus juices
- 1 January 1933
- journal article
- research article
- Published by Portland Press Ltd. in Biochemical Journal
- Vol. 27 (4), 1294-1301
- https://doi.org/10.1042/bj0271294
Abstract
The reducing power (dichlorophenolindophenol) of fresh lemon juice was variable, that of orange juice more constant and rather higher. The reducing factor seems to be protected from oxidation by an enzyme since acidification, pasteurization or boiling destroyed the reducing property.This publication has 5 references indexed in Scilit:
- The chemical nature of vitamin C.1933
- Vitamin C and the suprarenal cortex. II. Loss of potency of guinea-pig suprarenals in scurvy. With notes on a method for determining antiscorbutic activity (hexuronic acid) by chemical means.1933
- The antiscorbutic value of fresh lime juiceBiochemical Journal, 1932
- The preservation of the antiscorbutic vitamin in lemon juiceBiochemical Journal, 1930
- The antiscorbutic fraction of lemon juice. VIIBiochemical Journal, 1928