IT is now known that a rapid loss of vitamin C takes place when the cells of vegetables are mechanically broken. During the analysis of vegetables for vitamin C, for example, it is important that all grinding or other subdivision of tissues should be carried out in the presence of metaphosphoric acid so that vitamin C-oxidase shall be inhibited before it has any opportunity of coming into action.
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PYKE, M. Effect of Shredding and Grating on the Vitamin C Content of Raw Vegetables. Nature 149, 499 (1942). https://doi.org/10.1038/149499a0
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