NONENZYMATIC BROWNING KINETIC REACTION AND ASCORBIC ACID DEGREDATION OF HEAT-TREATED ORANGE JUICE DURING STORAGE
The kinetics of ascorbic acid (AA) degradation and nonenzymatic browning (NEB) of heat-treated single strength orange juice (OJ) over a temperature between 70-95 <sup>o</sup>C for 2-10 min. and stored under opaque condition at 4 and 20 <sup>o</sup>C for 2 months have been stu...
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| Format: | Article |
| Language: | Arabic |
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College of Agriculture
2017-06-01
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| Series: | Mesopotamia Journal of Agriculture |
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| Online Access: | https://magrj.mosuljournals.com/article_161257_18d83e4c9bfe15237d7dd778aaa423f7.pdf |