Johnston and Bowling (A-37) studied the ascorbic acid content (vitamin C) in several orange juice products. One

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Johnston and Bowling (A-37) studied the ascorbic acid content (vitamin C) in several orange juice products. One of the products examined was ready-to-drink juice packaged in a re-sealable, screwtop container. One analysis analyzed the juice for reduced and oxidized vitamin C content at time of purchase and reanalyzed three times weekly for 4 to 5 weeks.

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