Improvements on the Stability and Vitamin Content of Acerola Juice Obtained by Ultrasonic Processing.

Foods · 2018 · PMC5977088 · PMID 29723966

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an overall trendno p-value reported

As an overall trend for the process, the retention of vitamin B 2 was higher at the highest temperature tested (an average of 100% at 40 °C against 80% at 10 °C).

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