Golubkina N A, Kosheleva O V, Grum-Grzhimaĭlo M A
Vopr Pitan. 1992 Jan-Feb(1):67-9.
Factors influencing ascorbic acid stability in syrups were studied. It has been found that the vitamin stability depends on its concentration and the syrup composition. It is shown that vitamin C stability can be increased in some syrups by substitution of ascorbic acid for sodium ascorbinate.
