Changes of the colour and the vitamin C content in the process of regeneration and storage of potable juice of black currants
1987
Nadolna, I. (Instytut Zywnosci i Zywienia, Warszawa (Poland)) | Kwasniewska, I.
The respective investigations have proved, among other things, that the greatest vitamin C losses and the most intensive decomposition of anthocyan pigments occur at an inappropriate storage of the condensed juice and at preparation of the setting in case of its longer time and in open containers
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