Abstract
Acids play a vital role in the quality of citrus juices, second only to the Brix in importance. They give the characteristic tartness or sourness of citrus products and have been acclaimed for their effectiveness as thirst quenchers. These acids and their salts replace many of the acids and salts lost by the body through vigorous exercise.
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References
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Kimball, D. A. 1984. Factors affecting the rate of maturation of citrus fruits, Proc. Fla. State Hort. Soc., 97, 40.
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© 1991 Springer Science+Business Media New York
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Kimball, D. (1991). Acids in Citrus Juices. In: Citrus Processing. Springer, Dordrecht. https://doi.org/10.1007/978-94-011-3700-3_3
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DOI: https://doi.org/10.1007/978-94-011-3700-3_3
Publisher Name: Springer, Dordrecht
Print ISBN: 978-94-010-5645-8
Online ISBN: 978-94-011-3700-3
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