It is possible to analyze dehydroascorbic acid in beverages.
In recent years, the market size for soft drinks has been expanding, and various studies are being conducted to further enhance their flavor. One report suggests that including an appropriate amount of dehydroascorbic acid in soft drinks can improve their taste. Dehydroascorbic acid is also produced by the oxidation of L-ascorbic acid, which is used as an antioxidant in beverages, so prompt analysis after opening the sample is necessary to obtain accurate values. This document measures the amount of dehydroascorbic acid over time after the sample has been opened.
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Analysis of food and cosmetics.
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