STUDY OF NONENZYMATIC BROWNING DEVELOPMENT OF LOCAL SOUR ORANGE JUICE BY USING MODEL SYSTEMS 2-KINETIC STUDY OF ASCORBIC ACID DEGRADATION IN MODEL SYSTEMS OF LOCAL SOUR ORANGE JUICE DURING STORAGE.
Synthetic model systems of local sour orange juice prepared of concentrations 10,30 and 50%, with different contents of some compounds (ascorbic acid, glucose and amino acids) that might play a role in brown pigments formation. Samples were stored at 20, 30 and 40ْC for 4 months. Results of kineti...
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| Format: | Article |
| Language: | Arabic |
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College of Agriculture
2009-06-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_27404_1c83ee908674b270e4d345d29dc2c9fc.pdf |