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Description
| - Ascorbic acid (vitamin C) is considered to be one of the most important vitamins. For accurate dietary exposure determination we determined vitamin in spring fruits and vegetables in the Czech Republic, using HPLC with electrochemical detection (ECD). We determined that vitamin C content decreased in this progression: orange, yellow, red, green - coloured pepper, lemon, orange, grapefruit, kiwi and tangerine (range 92.62 - 26.26 mg.100g-1)
- Ascorbic acid (vitamin C) is considered to be one of the most important vitamins. For accurate dietary exposure determination we determined vitamin in spring fruits and vegetables in the Czech Republic, using HPLC with electrochemical detection (ECD). We determined that vitamin C content decreased in this progression: orange, yellow, red, green - coloured pepper, lemon, orange, grapefruit, kiwi and tangerine (range 92.62 - 26.26 mg.100g-1) (en)
- Ascorbic acid (vitamin C) is considered to be one of the most important vitamins. For accurate dietary exposure determination we determined vitamin in spring fruits and vegetables in the Czech Republic, using HPLC with electrochemical detection (ECD). We determined that vitamin C content decreased in this progression: orange, yellow, red, green - coloured pepper, lemon, orange, grapefruit, kiwi and tangerine (range 92.62 - 26.26 mg.100g-1) (cs)
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Title
| - Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině
- Chromatographic evaluation of ascorbic acid (vitamin C) in fruit and vegetables (en)
- Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině (cs)
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skos:prefLabel
| - Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině
- Chromatographic evaluation of ascorbic acid (vitamin C) in fruit and vegetables (en)
- Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině (cs)
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skos:notation
| - RIV/70883521:28110/07:63505625!RIV08-MSM-28110___
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http://linked.open.../vavai/riv/strany
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http://linked.open...avai/riv/aktivita
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http://linked.open...avai/riv/aktivity
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http://linked.open...vai/riv/dodaniDat
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http://linked.open...aciTvurceVysledku
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http://linked.open.../riv/druhVysledku
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http://linked.open...iv/duvernostUdaju
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http://linked.open...titaPredkladatele
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http://linked.open...dnocenehoVysledku
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http://linked.open...ai/riv/idVysledku
| - RIV/70883521:28110/07:63505625
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http://linked.open...riv/jazykVysledku
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http://linked.open.../riv/klicovaSlova
| - ascorbic acid; vitamin C; HPLC; ECD; fruit; vegetables (en)
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http://linked.open.../riv/klicoveSlovo
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http://linked.open...ontrolniKodProRIV
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http://linked.open...i/riv/mistoVydani
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http://linked.open...i/riv/nazevZdroje
| - XVI. medzinárodná konferencia o nových analytických metódach v potravinárstve LABORALIM 2007
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http://linked.open...in/vavai/riv/obor
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http://linked.open...ichTvurcuVysledku
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http://linked.open...cetTvurcuVysledku
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http://linked.open...UplatneniVysledku
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http://linked.open...iv/tvurceVysledku
| - Kramářová, Daniela
- Hoza, Ignác
- Škrovánková, Soňa
- Šimánková, K.
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http://linked.open...n/vavai/riv/zamer
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number of pages
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http://purl.org/ne...btex#hasPublisher
| - Slovenská technická univerzita v Bratislave
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https://schema.org/isbn
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http://localhost/t...ganizacniJednotka
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is http://linked.open...avai/riv/vysledek
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