Editing Vitamin C (section)

===Food preparation===
Vitamin C [[chemical decomposition|chemically decomposes]] under certain conditions, many of which may occur during the cooking of food. Vitamin C concentrations in various food substances decrease with time in proportion to the temperature at which they are stored.<ref name="pmid7621082">{{cite journal | vauthors = Roig MG, Rivera ZS, Kennedy JF | title = A model study on rate of degradation of L-ascorbic acid during processing using home-produced juice concentrates | journal = International Journal of Food Sciences and Nutrition | volume = 46 | issue = 2 | pages = 107–15 | date = May 1995 | pmid = 7621082 | doi = 10.3109/09637489509012538 }}</ref> Cooking can reduce the vitamin C content of vegetables by around 60%, possibly due to increased enzymatic destruction.<ref name="pmid14801407">{{cite journal | vauthors = Allen MA, Burgess SG | title = The losses of ascorbic acid during the large-scale cooking of green vegetables by different methods | journal = The British Journal of Nutrition | volume = 4 | issue = 2–3 | pages = 95–100 | year = 1950 | pmid = 14801407 | doi = 10.1079/BJN19500024 | doi-access = free | title-link = doi }}</ref> Longer cooking times may add to this effect.<ref name="Oxford">{{cite web |url=http://physchem.ox.ac.uk/MSDS/AS/ascorbic_acid.html |title=Safety (MSDS) data for ascorbic acid |access-date=February 21, 2007 |date=October 9, 2005 |publisher=[[Oxford University]] |url-status=live |archive-url=https://archive.today/20070209221915/http://physchem.ox.ac.uk/MSDS/AS/ascorbic_acid.html |archive-date=February 9, 2007 }}</ref> Another cause of vitamin{{nbsp}}C loss from food is [[Leaching (chemistry)|leaching]], which transfers vitamin{{nbsp}}C to the cooking water, which is decanted and not consumed.<ref name=VitCFort1997/>