title: [Factors enhancing the stability of ascorbic acid in alcohol-free carbonated drinks].
abstract: Factors were studied influencing the stability of ascorbic acid (AA) in carbonated drink "Legenda". It has been established that beet-tea pigment and its mixture with polyvinylpyrrolidone produce a high stabilizing effect on AA due to formation of stable complexes with AA, which was supported by the data of spectrophotometry.
authors.forename: N A
authors.initials: NA
authors.lastname: Golubkina
authors.forename: O V
authors.initials: OV
authors.lastname: Prudnik
authors.forename: M A
authors.initials: MA
authors.lastname: Grum-Grzhimaĭlo
authors.forename: I A
authors.initials: IA
authors.lastname: Guzikova
mesh_terms: D001205:Ascorbic Acid / Q000032:analysis / Q000494:pharmacology*; D001628:Beverages / Q000032:analysis; D002253:Carbonated Beverages / Q000032:analysis; D004347:Drug Interactions; D004355:Drug Stability; D005503:Food Additives / Q000032:analysis / Q000494:pharmacology; D013696:Temperature
chemical_list: D005503:Food Additives; D001205:Ascorbic Acid
vernacular_title: Izuchenie nekotorykh faktorov, povyshaiushchikh ustoĭchivost' askorbinovoĭ kisloty v bezalkogol'nykh gazirovannykh napitkakh.