Foods | Free Full-Text | Different Effects of Vitamin C-Based Supplements on the Advance of Linseed Oil Component Oxidation and Lipolysis during In Vitro Gastrointestinal Digestion
Vitamin C Loss in Foods During Heat Processing and Storage - Wolfram Demonstrations Project
Degradation of vitamins, probiotics and other active ingredients caused by exposure to heat, water and sunlight
Figure 3 from Stability Studies on Ascorbic Acid (Vitamin C) From Different Sources | Semantic Scholar
Study on the Kinetics of Vitamin C Degradation in Fresh Strawberry Juices
Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix - ScienceDirect
Study on the Kinetics of Vitamin C Degradation in Fresh Strawberry Juices
Antioxidants | Free Full-Text | Appropriate Handling, Processing and Analysis of Blood Samples Is Essential to Avoid Oxidation of Vitamin C to Dehydroascorbic Acid
Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
Temperature-dependent degradation of ascorbic acid (initial... | Download Scientific Diagram
Modelling of Vitamin C Degradation during Thermal and High-Pressure Treatments of Red Fruit | SpringerLink
Degradation of vitamins, probiotics and other active ingredients caused by exposure to heat, water and sunlight
Degradation of vitamin C in citrus juice concentrates during storage - ScienceDirect
Antioxidants | Free Full-Text | Vitamin C and Cardiovascular Disease: An Update
Vitamin C Loss in Foods During Heat Processing and Storage - Wolfram Demonstrations Project
Degradation of Ascorbic Acid in Aqueous Solution | Journal of Agricultural and Food Chemistry
Ascorbate oxidation by iron, copper and reactive oxygen species: review, model development, and derivation of key rate constants | Scientific Reports
c: Vitamin C Degradation with Time Graph and the Weibull Model Fit for... | Download Scientific Diagram
Factors that impact the stability of vitamin C at intermediate temperatures in a food matrix
The effect of selected substances on the stability of standard solutions in voltammetric analysis of ascorbic acid in fruit juices
Rates of Vitamin C Loss and Discoloration in Clear Orange Juice Concentrate during Storage at Temperatures of 4−24 °C | Journal of Agricultural and Food Chemistry
Theoretical study of aerobic vitamin C loss kinetics during commercial heat preservation and storage - ScienceDirect
c: Vitamin C Degradation with Time Graph and the Weibull Model Fit for... | Download Scientific Diagram
