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Photo, thermal and chemical degradation of riboflavin
Riboflavin (RF), also known as vitamin B(2), belongs to the class of water-soluble vitamins and is widely present in a variety of food products. It is sensitive to light and high temperature, and therefore, needs a consideration of these factors for its stability in food products and pharmaceutical...
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| Main Authors: | , , , , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Beilstein-Institut
2014
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4168737/ https://ncbi.nlm.nih.gov/pubmed/25246959 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3762/bjoc.10.208 |
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