Vitamin E content of impregnated pears
increased 80 to 100 times and 65% to 80% VE activities were retained during 2 week of
storage. For this purpose the authors applied
vacuum impregnation in a 20% corn syrup solution. Lin et al. (2006) introduced
vitamin E together with a 20% solution of polyfloral honey to
the tissue of pears.
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