Browning via the interaction between ascorbic acid and tannic compounds in fruit juice
博士 === 國立臺灣大學 === 食品科技研究所 === 84 === Color is an essential quality in fruit juice. Naturally occurred ascorbic acid and tannic compounds may interact and result in browning which reduces the quality of juice. The current study is to investigate the m...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
1996
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| Online Access: | http://ndltd.ncl.edu.tw/handle/99460487546478676574 |