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The stability of vitamin C (l-ascorbic acid) in bottled and canned orange juice

E.E. Maeda, D.M.D.N. Mussa

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Key concepts: Ascorbic acid, Chemistry, Orange juice, Vitamin C, Food science, Sodium, Orange (colour), Sodium ascorbate

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The stability of vitamin C (l-ascorbic acid) in bottled and canned orange juice — Research Paper | ScholarLens