date:Nov 24, 2017
the nutrients are preserved after turning the products into a shake, with the exception of some compounds that are highly degradable, such as vitamin C, whose levels begin to decrease in this process, since we go from a stable compartmentalised cellular structure to a situation in which a quick decomposition of the more sensitive organic substances takes place, explains Arts Hernndez.
In spite of this, as pointed out by the head of GPR, these reactions can be slowed down with the application o