Abstract
Abstract Twenty-one samples of authentic apple juice have been studied. Analytical values are presented for amino acids, pH, density, soluble solids, potassium, ash, individual organic acids, and individual sugars. These values are compared to those obtained from 11 samples of apple juice from local markets. It has been found that the potassium, ash, and organic acid patterns are the most useful components to characterize this juice. A facile method is also described for measuring inorganic phosphate content of fruit juice.
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