Edam type cheese was exposed to sunlight at ambienl temperature and to fluorescent light at 5 "C. The loss of vitamin B, (riboflavin) and vitamin A was monitored in both the surface and inner layers of the cheese and the results compared with control samples kept in the dark. The loss of riboflavin
Effects of light, oxygen and concentration on vitamin A1
✍ Scribed by Nelly Failloux; Isabelle Bonnet; Eric Perrier; Marie-Hélène Baron
- Publisher
- John Wiley and Sons
- Year
- 2004
- Tongue
- English
- Weight
- 175 KB
- Volume
- 35
- Category
- Article
- ISSN
- 0377-0486
- DOI
- 10.1002/jrs.1116
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