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“Addition of 150 mg of malic acid per a day to food of rabbits caused an increase in content of reduced ascorbic acid and pyruvic acid in blood; at the same time the content of oxydized forms of ascorbic acid was decreased.”
“Increasing malic acid concentration between 0.1 and 1%, increased ascorbic acid degradation (P < 0.05) although there was no difference between 0.5 and 1.0%.”