摘要：In this investigation the content of HMF in the apple juice, sourcherry juice, orange juice and peach nectar which were cooled after pasteurization was compared with those which left to get-cold. The HMF content of the fruit juices which weren’t cooled showed 0.3-1.6 mg/l difference with respect to the cooled fruit juices. The ratio of the increasing in the HMF content was between the limits of 4.2 to 21.4% depending on the kind of the fruit juice.
