Stabilitas vitamin c selama peng olahan saribuah jambu biji (Psidium Guajava, L.)=Stability of Vitamine C during juice processing of guava (Psidium guajava, L)
Guava fruit (PsidiuM guajava, 14) is a potential source of vitamine C. Reduction of vitamin C content in guava fruit during processing to fruitjuice cannot be eliminated. This research was aimed to study the fate of vitamin C in guajava fruit during processing to fruit juice. Conditions of juice pro...
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| 格式: | Article NonPeerReviewed |
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[Yogyakarta] : Universitas Gadjah Mada
1992
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| 主題: | |
| 在線閱讀: | https://repository.ugm.ac.id/18399/ http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1184 |
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| 總結: | Guava fruit (PsidiuM guajava, 14) is a potential source of vitamine C. Reduction of vitamin C content in guava fruit during processing to fruitjuice cannot be eliminated. This research was aimed to study the fate of vitamin C in guajava fruit during processing to fruit juice.
Conditions of juice processing conducted in this study were at room temperature (j 29°C) |
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