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Quantification of vitamin C in lemon juice and its stability in terms of time

  • At: 2016 FIP Congress in Buenos Aires (Argentina)
  • Type: Poster
  • By: BEJAS, Maricel (Farmacia Nueva Diza- Universidad Nacional de Tucumán, Cátedra de Química, San Miguel de Tucumán, Argentina)
  • Co-author(s): Maricel Alejandra Bejas:
  • Abstract:

    This study aimed to determine if citrus juice has to be consumed directly after it has been squeezed from the fruit, to avoid vitamin C loss.

    Juice samples were extracted from recently harvested lemons and from lemons purchased in the market. Vitamin C was measured by titration oxide reduction, using a standard iodine 0.009785N (USP) solution. The


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Last update 4 October 2019

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