A simple method for determining light tr
β
KβN Turhan; Associate Professor; Dr F Εahbaz
π
Article
π
2001
π
John Wiley and Sons
π
English
β 104 KB
## Abstract Sensitive components of food may undergo degradation reactions when subjected to light. The packaging of the food may slow down such reactions by absorbing and reflecting a fraction of the incident light. Riboflavin is a lightβsensitive vitamin and undergoes firstβorder degradation when