Stabilitas vitamin c selama peng olahan saribuah jambu biji (Psidium Guajava, L.)=Stability of Vitamine C during juice processing of guava (Psidium guajava, L)

• Main Author: Perpustakaan UGM, i-lib
• Format: Article NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 1992
• Subjects: Jurnal i-lib UGM
• Online Access: https://repository.ugm.ac.id/18399/; http://i-lib.ugm.ac.id/jurnal/download.php?dataId=1184
• Institution: Universitas Gadjah Mada

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...