Effect of Temperature on The Concentration of Ascorbic Acid in Three Selected Varieties of Cabbage Sold in Kabale Municipality Kabale District. by Bagambaki, Paul

“…The sample solutions were extracted from the cabbage varieties and the ascorbic acid concentration was analyzed in the raw cabbage samples and samples incubated for fifteen minutes at temperatures of 50 °C, 70 °C, and 100 °C using a water bath. The results obtained from the raw samples of cabbage varieties indicated that the concentration of ascorbic acid was in the order of red > green > white (94.62±0.42, 73.37±0.63, 58.71±1.10 mg/100 ml respectively). …”
Get full text