General Discussion on the Stability of Nutrients

  • Robert S. Harris


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.


Phytic Acid Ultraviolet Light Pantothenic Acid Fatty Acid Derivative Amber Glass Bottle 
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Copyright information

© Van Nostrand Reinhold Company Inc. 1988

Authors and Affiliations

  • Robert S. Harris

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