STABILITY OF ASCORBIC ACID DURING THE TECHNOLOGICAL PROCESSES OF APRICOT COMPOTE FABRICATION
Apricots are fruits with a short period of fresh-consumption and the compote fabrication is a usual method for their preservation. The present research is studying the changes in total vitamin C content, as well as the transformations between ascorbic acid and dehydroascorbic acid in four different...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Technical University of Moldova
2020-03-01
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| Series: | Journal of Engineering Science (Chişinău) |
| Subjects: | |
| Online Access: | https://jes.utm.md/wp-content/uploads/sites/20/2020/03/JES-2020-1_107-112.pdf |