EFFECT OF SULFUR DIOXIDE ON ASCORBIC ACID KINETICDEGRADATION IN DRINKS SIMULATED TO ORANGE JUICE
Synthetic model systems of local orange juice were prepared in concentration 13% with different concentrations of sulfur dioxide ( (SO2) 0, 100, 200, 300, 400 ppm). Samples were stored at 20,30 and 405C for 4 months. Results showed that increasing the temperature and period storage caused decreasin...
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| Format: | Article |
| Language: | Arabic |
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College of Agriculture
2012-08-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_37062_46af7c2cc652b676eea323011506a42d.pdf |