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NTIS 바로가기Food science and biotechnology, v.17 no.3, 2008년, pp.637 - 641
Jang, Keum-Il (Department of Food Science and Technology, Chungbuk National University) , Lee, Hyeon-Gyu (Department of Food Science and Nutrition, Hanyang University)
This study investigated the heat stability of L-ascorbic acid (AA) in acetic acid solution. To analyze the degradation of AA using high performance liquid chromatography (HPLC), AA was measured at a wavelength of 244 nm in acetic acid and 265 nm in distilled water. During the storage of AA in acetic...
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