General Discussion on the Stability of Nutrients
作者： Robert S Harris , None
DOI: 10.1007/978-94-011-7030-7_1
关键词:
摘要: Nutrients are destroyed when foods processed largely because they sensitive to the pH of solvent, oxygen, light and heat, or combinations these. Trace elements, especially copper iron, enzymes may catalyze these effects.
springer.com
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