
Stability of vitamin C in fruit and vegetable homogenates stored at different temperatures
Keywords: AA, ascorbic acid; AO, ascorbate oxidase; APO, ascorbate peroxidase; DDI, distilled deionized; DHAA, dehydroascorbic acid; EDTA, Ethylenediaminetetraacetic acid disodium salt dihydrate; HPLC, high-performance liquid chromatography; MDD, minimum detectable