出版社：Japanese Society of Nutrition and Food Science
摘要：The stability of l -ascorbic acid mixed with corn syrup was tested. The preservation of /-ascorbic acid in candies is affected by heavy metal content in corn syrup. About 99.5% of l -ascorbic acid enriched to candies were remained when it was mixed to concentrate cooled to 90°C after removing the pan from the fire.
