March 12, 2024 (v1)
Publication
The effects of organic farming, pasteurisation and addition of β-cyclodextrin on the content of vitamin C, colour, carotenoids and antioxidant capacity of orange juices were studied. After pasteurisation at 98°C (20s) and subsequently storage along 145days at room temperature (20-25°C), the loss of vitamin C content was around 30%. The effects...
Uploaded on: March 14, 2024