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General Discussion on the Stability of Nutrients

  • Robert S. Harris

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.

Keywords

Phytic Acid Ultraviolet Light Pantothenic Acid Fatty Acid Derivative Amber Glass Bottle 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Van Nostrand Reinhold Company Inc. 1988

Authors and Affiliations

  • Robert S. Harris

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