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Influence of pH, temperature, and light on the stability of melatonin in aqueous solutions and fruit juices
The ability to predict melatonin stability during food processing or storage is important. Therefore, the degradation of melatonin in both aqueous solutions and fruit juice samples was investigated. The pH values of aqueous solutions were set over a pH range from 1 to 13 and at four different temper...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Elsevier
2020
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7109460/ https://www.ncbi.nlm.nih.gov/pubmed/32258489 http://dx.doi.org/10.1016/j.heliyon.2020.e03648 |