Abstract
Nutrients are destroyed when foods are processed largely because they are sensitive to the pH of the solvent, to oxygen, light and heat, or combinations of these. Trace elements, especially copper and iron, and enzymes may catalyze these effects.
Cite
CITATION STYLE
APA
Harris, R. S. (1988). General Discussion on the Stability of Nutrients. In Nutritional Evaluation of Food Processing (pp. 3–5). Springer Netherlands. https://doi.org/10.1007/978-94-011-7030-7_1
Register to see more suggestions
Mendeley helps you to discover research relevant for your work.
Already have an account? Sign in
Sign up for free