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Changes in the stability during shelf life of riboflavin, vitamin C and the antioxidant capacity of (ultra) high pressure homogenized ((U)HPH) milk were explored. With increasing pressures, a decrease of up to 50% in the degradation rate of riboflavin was observed, likely due to an indirect effect induced by (U)HPH leading to increased scattering and absorbance of the wavelengths related to riboflavin's...
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