Research of changes of the maintenance of carotinoids and vitamin C of fruit fillings at different temperatures of storage
DOI:
https://doi.org/10.15587/1729-4061.2010.2600Keywords:
filling, carotinoids, vitamin CAbstract
The changes of carotinoids and vitamin C in fruit fillings which store at different temperatures were researched. The spectrum of freshly made fruit fillings and after storing during 9 month was obtained. The content of vitamin C in fruit fillings was determined. The reasonable temperature was defined.References
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- Дональд К. Тресслер Консервирование плодов, плодовых соков и овощей замораживанием / Дональд К. Тресслер, Клиффорд Ф. Эверс. – , М.: Пищепромиздат. – 1937. – 250 с.
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