Publisher's Synopsis
Excerpt from Factors Influencing Ascorbic Acid Retention in Apple Juice
Todhunter (1937 and and others, the peel of the apple is from four to six-times as rich as the cortex of the fruit. Peel, however, only makes up a comparatively small portion of the total fruit. Since apple juice is produced by thorough grinding or milling and pressing of the whole fruit, some of the ascorbic acid present in the peel should theoretically pass into the juice. This is expected since ascorbic acid is quite water soluble and is not held in the combined state.
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