Abstract
In this paper the {AA.} present the {pH} values of 509 samples of 36 different kinds and varieties of national fruits. The great majority of these values are between {pH} 3 and 5, those below this range are the lemons and caramboles, and above it are the papaya, advogates, watermelons, kakis, figs, lime oranges and Persian limes.
Cite
CITATION STYLE
APA
Aché, L., & Ribeiro, I. F. (1950). O pH de frutas nacionais. Revista Da Faculdade de Medicina Veterinária, Universidade de São Paulo, 4(2), 267. https://doi.org/10.11606/issn.2318-5066.v4i2p267-270
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