Stability of riboflavin in eggs to cooking and to light

Food Res. 1949 May-Jun;14(3):203-8. doi: 10.1111/j.1365-2621.1949.tb16224.x.
No abstract available

MeSH terms

  • Cooking*
  • Eggs*
  • Light*
  • Riboflavin*

Substances

  • Riboflavin