@article{Cancel_de Hernández_Rivera-Ortiz_1976, title={Stability of Vitamin C in Citron Slices in Syrup, and in Citron Bars Boxed and Canned}, volume={60}, url={https://revistas.upr.edu/index.php/jaupr/article/view/10492}, DOI={10.46429/jaupr.v60i4.10492}, abstractNote={<p>Vitamin C stability in citron slices canned in syrup showed a retention of 77 and 73% of the original amounts of 65 and 110 mg/100 g of product, respectively, during 12.7 months storage. The average vitamin C destruction was 2.4 mg/100 g/month and 1.2 mg/100 g/month respectively for the high and low level vitamin content. There is a difference in the rate of vitamin C destruction due to the packaging form. Citron fruit bar packed in boxes had after 7 months a retention of 73% of the original vitamin C content. The same product packed in cans showed a retention of 84% after 10 months of storage.</p>}, number={4}, journal={The Journal of Agriculture of the University of Puerto Rico}, author={Cancel, L. E. and de Hernández, E. R. and Rivera-Ortiz, J. M.}, year={1976}, month={Oct.}, pages={479–484} }