Determination of vitamin C in foods: Current state of method validation

Journal of Chromatography A

Volumn 1369, Issue , 2014, Pages 2-17

  Spínola, Vítor ^a   Llorent Martínez, Eulogio J ^a,b   Castilho, Paula C ^a  

^a UNIVERSITY OF MADEIRA   (Portugal)

^b UNIVERSITY OF JAÉN   (Spain)

Author keywords

Foodstuffs; HPLC; Method development; Method validation; Vitamin C

Indexed keywords

HIGH PERFORMANCE LIQUID CHROMATOGRAPHY;

FOODSTUFFS; HPLC; METHOD DEVELOPMENT; METHOD VALIDATIONS; VITAMIN C;

QUALITY CONTROL;

ASCORBIC ACID; ASCORBYL PALMITATE; DEHYDROASCORBIC ACID; ISOASCORBIC ACID; VITAMIN;

ACIDIFICATION; ANALYTIC METHOD; CHEMICAL ANALYSIS; FOOD; FOOD ANALYSIS; FREEZING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIMIT OF DETECTION; LIMIT OF QUANTITATION; MEASUREMENT ACCURACY; REVIEW; SAMPLE; VALIDATION PROCESS; HUMAN; PROCEDURES; QUALITY CONTROL; VALIDATION STUDY;

ASCORBIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD ANALYSIS; HUMANS; LIMIT OF DETECTION; QUALITY CONTROL; VITAMINS;

EID: 84909633891     PISSN: 00219673     EISSN: 18733778     Source Type: Journal    
DOI: 10.1016/j.chroma.2014.09.087     Document Type: Review

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