title: [Vitamin C stability in vitamin-fortified syrups].
abstract: 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.
authors.forename: N A
authors.initials: NA
authors.lastname: Golubkina
authors.forename: O V
authors.initials: OV
authors.lastname: Kosheleva
authors.forename: M A
authors.initials: MA
authors.lastname: Grum-Grzhimaĭlo
mesh_terms: D001205:Ascorbic Acid / Q000008:administration & dosage / Q000032:analysis / Q000493:pharmacokinetics* / Q000592:standards; D001628:Beverages / Q000032:analysis* / Q000592:standards; D004355:Drug Stability; D005527:Food, Fortified / Q000032:analysis* / Q000592:standards; D013696:Temperature; D013997:Time Factors; D014586:USSR
chemical_list: D001205:Ascorbic Acid
vernacular_title: Ustoĭchivost' vitamina C v vitaminizirovannykh siropakh.