Ascorbic acid and dehydroascorbic acid content of foods-as-eaten
- 1 June 1990
- journal article
- Published by Elsevier in Journal of Food Composition and Analysis
- Vol. 3 (2), 105-118
- https://doi.org/10.1016/0889-1575(90)90018-h
Abstract
No abstract availableKeywords
This publication has 11 references indexed in Scilit:
- Quantitative analysis of vitamin C (l-ascorbic acid) by ion suppression reversed phase chromatographyFood Chemistry, 1988
- A highly sensitive high-performance liquid chromatography method for the estimation of ascorbic and dehydroascorbic acid in tissues, biological fluids, and foodsAnalytical Biochemistry, 1987
- Ascorbic Acid and Dehydroascorbic Acid Content of Tropical Root Crops from the South PacificJournal of Food Science, 1986
- Simultaneous analysis of ascorbic and dehydroascorbic acid by high-performance liquid chromatography with post column derivatization and UV absorbanceJournal of Agricultural and Food Chemistry, 1986
- NUTRIENT SOURCES IN THE AMERICAN DIET: QUANTITATIVE DATA FROM THE NHANES II SURVEYAmerican Journal of Epidemiology, 1985
- Ascorbic Acid and Vitamin A Activity in Selected Vegetables from Different Geographical Areas of the United StatesJournal of Food Science, 1982
- Rapid high-performance liquid chromatographic determination of ascorbic acid and combined ascorbic acid-dehydroascorbic acid in beveragesJournal of Agricultural and Food Chemistry, 1981
- Quantitative analysis of ascorbic acid and dehydroascorbic acid by high-performance liquid chromatographyAnalytical Biochemistry, 1981
- Determination ofl-ascorbic andl-dehydroascorbic acids in potatoesZeitschrift für Lebensmittel-Untersuchung und Forschung, 1974
- Ascorbic Acid, Dehydroascorbic Acid, and Diketogulonic Acid in Fresh and Processed FoodsAnalytical Chemistry, 1949