Abstract
The empirical Brix/acid ratio, found by dividing the acid-corrected and temperature-corrected Brix by the % titratable acidity w/w as citric acid (B/A ratio), is one of the most commonly used indicators of juice quality as well as fruit maturity. In California, the...
Cite
CITATION STYLE
APA
Kimball, D. (1991). The Brix/Acid Ratio. In Citrus Processing (pp. 55–65). Springer Netherlands. https://doi.org/10.1007/978-94-011-3700-3_4
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