Figure 2. Kinetics of ascorbic acid degradation in guava juice during storage at 5°C, 10°C and 15°C for 21 days. (2a) 30% guava juice; (2b) 60% guava juice; and (2c) 100% guava juice

From

Kinetics of Ascorbic Acid Degradation and Quality Changes in Guava Juice during Refrigerated Storage

Pornrat Sinchaipanit, Mehraj Ahmad, Renu Twichatwitayakul

Journal of Food and Nutrition Research. 2015, 3(8), 550-557 doi:10.12691/jfnr-3-8-10