Comparative evaluation of UV-HPLC methods and reducing agents to determine vitamin C in fruits

Food Chemistry

Volumn 105, Issue 3, 2007, Pages 1151-1158

  Odriozola Serrano, Isabel ^a   Hernández Jover, Teresa ^a   Martín Belloso, Olga ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Ascorbic acid; Comparison; Fruits; Reliability; Validation; Vitamin C

Indexed keywords

ANTIOXIDANT; ASCORBIC ACID; DIMERCAPROL; DITHIOTHREITOL; REDUCING AGENT;

APPLE; ARTICLE; FOOD ANALYSIS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; RELIABILITY; STRAWBERRY; TOMATO; VALIDATION PROCESS;

LYCOPERSICON ESCULENTUM;

EID: 34447549183     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.02.037     Document Type: Article

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