The content of ascorbic and dehydroascorbic acids and vitamin C in non-preserved juices, depending on their type and storage time

• Main Authors: Małgorzata Ewa Drywień (Author), Joanna Frąckiewicz (Author), Sylwia Szpoton (Author)
• 格式: 圖書
• 出版: National Institute of Public Health - National Institute of Hygiene, 2021-12-01T00:00:00Z.
• 主題: article
• 在線閱讀: Connect to this object online.

Background. Vitamin C is one of the most important water-soluble vitamins. It is responsible for many important functions in the body, including: it has a positive effect on maintaining immunity, protects the body against free radicals, and also participates in the synthesis of hormones. Juices can...