Pasteurisation and syrup storage further reduced vitamin C to a very low level.

Claim · model-written summary

Pasteurisation and syrup storage further reduced vitamin C to a very low level.

Taxon

Japanese quinceChaenomeles japonicat0

Treatment

Pasteurisation and storage of the sugar syrupe0

Outcome

vitamin Ce0

Direction

reducinge0

Qualifier

very low levele0

Not reportedMaterialGeneCompoundOrgan / stageInteractorInteractor roleSecond interactorSecond interactor roleComparatorSettingValue

Organisms pictured · Representative pictures of the matched species, not figures from the paper.

Verbatim

e0

“Pasteurisation and storage of the sugar syrup contributed to further losses of vitamin C, reducing it to a very low level.”

t0

“The effect of storage and processing on vitamin C content in Japanese quince fruit”