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method for stabilization of vitamin c content of drinks.
method for stabilization of vitamin c content of drinks.
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机译:稳定饮料中维生素C含量的方法。
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摘要
Vitamin C is stabilized by the addition of 1 to 6 percent histidine or 0.4 to 3 percent glycine or 0.7 to 4 percent methionine based on the weight of the Vitamin C. The stabilized Vitamin C composition is used to fortify beverages. Metabolically available iron can be included within the stabilized Vitamin C composition.
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