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[Factors enhancing the stability of ascorbic acid in alcohol-free carbonated drinks]
Voprosy Pitaniia
|January 1, 1990
Abstract:
Factors were studied influencing the stability of ascorbic acid (AA) in carbonated drink "Legenda". It has been established that beet-tea pigment and its mixture with polyvinylpyrrolidone produce a high stabilizing effect on AA due to formation of stable complexes with AA, which was supported by the data of spectrophotometry.