Ascorbic acid destruction in aqueous mode systems: An additional discussion

The influence of different non-electrolytes (fructose, xylitol, glucose/mannitol mixture) and electrolytes (NACl, KCl) on anaerobic L-ascorbic acid (AA) degradation in an aqueous model system (pH 3.5, aw 0.94) was studied to assess the effect on that reaction of substances commonly used to diminish...

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Detalles Bibliográficos
Publicado:	2001
Materias:	Ascorbic acid destruction Browning Dehydroascorbic acid Vitamin C stability food processing Arrhenius
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00225142_v81_n15_p1433_Rojas http://hdl.handle.net/20.500.12110/paper_00225142_v81_n15_p1433_Rojas
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

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