Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate

Chemical comparison of 100% apple, orange and grapefruit juices directly pressed and made from concentrate

One hundred per cent apple, orange and grapefruit juices were analysed for ascorbic acid (AA) content, total polyphenolic content (TPC), and other parameters: titratable acids (TA), malic acid (MA), citric acid (CA), volatile acid (VA), soluble solids (SS), density, and the content of free amino aci...

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Bibliographic Details
Main Authors: Ivo Soural, Petr Šnurkovič, Monika Bieniasz
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2022-01-01
Series:Czech Journal of Food Sciences
Subjects:
vitamin c
polyphenols
squeezed juices (100%)
juices from concentrate (100%)
fruits
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202201-0008_chemical-comparison-of-100-apple-orange-and-grapefruit-juices-directly-pressed-and-made-from-concentrate.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202201-0008_chemical-comparison-of-100-apple-orange-and-grapefruit-juices-directly-pressed-and-made-from-concentrate.php

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