Abstract:The effects of sulfur dioxide, sodium benzoate, and potassium sorbate preservatives on the analytical methods for chemically characterizing lemon juice were studied. None of the preservatives had any effects on the analyses for total acidity as citric acid, the l-malic acid, the UV absorbance at the 330 m/x peak (referred to as the total phenolics), or the formol determination of total amino acids (after expelling the S02 by boiling 1 min). The study was continued over storage periods of up to 17 weeks at room… Show more
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