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[Vitamin C stability in vitamin-fortified syrups]
Voprosy Pitaniia
|January 1, 1992
Abstract:
Factors influencing ascorbic acid stability in syrups were studied. It has been found that the vitamin stability depends on its concentration and the syrup composition. It is shown that vitamin C stability can be increased in some syrups by substitution of ascorbic acid for sodium ascorbinate.