Vitamin C was a common nutrition fortifier used in dairy products. With relatively worse physicochemica/properties stability, Vita- min C was easy to loss during processing and storage.Moreover,the degradation products would cause adverse impacts on the nutrition quality. This review summarized the current researches relating to the effects of sunlight, heat sterilization, metal ion, packaging, storage conditions, adding form, initial amount, enzymes and other factors such as oxidation reduction factors On the stability of Vitamin C as well as the research progress of Vitamin C degradation com...
