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The sugar contents of 186 samples of 11 different juices from a nation‐wide sampling were determined by the use of a total sugar analyzer (TSA), a gas‐liquid chromatograph (GLC) or both. Values for total sugar ranged from <3% in most tomato juices to >15% in some lemonades on a ready‐to‐serve basis. Agreement between the two methods was satisfactory.
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Li et al. (1983) studied this question.
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