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Effects of methods of preservation on the antiscorbutic factor in lemon juice. Comparison of Tillmans' chemical method of titration of vitamin C with the biological method



Effects of methods of preservation on the antiscorbutic factor in lemon juice. Comparison of Tillmans' chemical method of titration of vitamin C with the biological method



Indust. ital. Conserve aliment, 9: 1-8



The antiscorbutic potency of lemon juice to which SO2 had been added in a concentration of 0.35 per mille was almost completely lost after 98 days, whereas the same lemon juice which had been stabilised by the Matzko process, and to which 60 per cent, sugar had been added still showed 70 per cent. of its original potency after 180 days.

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Accession: 013365922

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