Comparison of UPLC and HPLC methods for determination of vitamin C

Food Chemistry

Volumn 175, Issue , 2015, Pages 100-105

  Klimczak, Inga ^a   Gliszczynska ͆wiglo, Anna ^a  

^a POZNA UNIVERSITY OF ECONOMICS AND BUSINESS   (Poland)

Author keywords

Beverages; Food analysis; HPLC; Pharmaceutical preparations; UPLC; Vitamin C

Indexed keywords

BEVERAGES; FRUIT JUICES; FRUITS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUIDS;

FOOD ANALYSIS; HPLC; PHARMACEUTICAL PREPARATIONS; UPLC; VITAMIN C;

ASCORBIC ACID;

ASCORBIC ACID; DEHYDROASCORBIC ACID; PHOSPHORIC ACID; VITAMIN;

ACCURACY; APPLE JUICE; ARTICLE; DEGRADATION; EXTRACTION; FREEZING; FRUIT JUICE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; INTERMETHOD COMPARISON; LIMIT OF DETECTION; OXIDATION; ULTRA PERFORMANCE LIQUID CHROMATOGRAPHY; CHEMISTRY; FOOD ANALYSIS; FRUIT; LIQUID CHROMATOGRAPHY; PROCEDURES;

ASCORBIC ACID; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CHROMATOGRAPHY, LIQUID; FOOD ANALYSIS; FRUIT; VITAMINS;

EID: 84919359836     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.11.104     Document Type: Article

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