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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...
| Autores principales: | , , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Beilstein-Institut
2014
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4168737/ https://www.ncbi.nlm.nih.gov/pubmed/25246959 http://dx.doi.org/10.3762/bjoc.10.208 |