The pH of national fruits

Authors

  • Lucia Aché Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Química Orgânica e Biológica, São Paulo, SP
  • I. F. Ribeiro Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, Departamento de Química Orgânica e Biológica, São Paulo, SP

DOI:

https://doi.org/10.11606/issn.2318-5066.v4i2p267-270

Keywords:

The article has no key-words.

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.

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Published

1950-12-14

Issue

Vol. 4 No. 2 (1950)

Section

UNDEFINIED

How to Cite

The pH of national fruits. (1950). Revista Da Faculdade De Medicina Veterinária, Universidade De São Paulo, 4(2), 267-270. https://doi.org/10.11606/issn.2318-5066.v4i2p267-270