Reaction pathways for Maillard degradation of vitamin C
Tuesday, April 2, 2013 - 05:30
in Health & Medicine
(Phys.org) —Vitamin C is found in many foods, and, among other things, is used to prolong shelf life. However, it is not stable in air or at room temperature. Cut fruits turn brown and the tastes of foods change. In the journal Angewandte Chemie, German researchers have now presented a systematic study of the processes that occur during the degradation of vitamin C.