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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)
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)
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)
skos:notation
  • RIV/70883521:28110/07:63505625!RIV08-MSM-28110___
http://linked.open.../vavai/riv/strany
  • 429-432
http://linked.open...avai/riv/aktivita
http://linked.open...avai/riv/aktivity
  • Z(MSM7088352101)
http://linked.open...vai/riv/dodaniDat
http://linked.open...aciTvurceVysledku
http://linked.open.../riv/druhVysledku
http://linked.open...iv/duvernostUdaju
http://linked.open...titaPredkladatele
http://linked.open...dnocenehoVysledku
  • 413646
http://linked.open...ai/riv/idVysledku
  • RIV/70883521:28110/07:63505625
http://linked.open...riv/jazykVysledku
http://linked.open.../riv/klicovaSlova
  • ascorbic acid; vitamin C; HPLC; ECD; fruit; vegetables (en)
http://linked.open.../riv/klicoveSlovo
http://linked.open...ontrolniKodProRIV
  • [1F13C7AC402A]
http://linked.open...i/riv/mistoVydani
  • Bratislava
http://linked.open...i/riv/nazevZdroje
  • XVI. medzinárodná konferencia o nových analytických metódach v potravinárstve LABORALIM 2007
http://linked.open...in/vavai/riv/obor
http://linked.open...ichTvurcuVysledku
http://linked.open...cetTvurcuVysledku
http://linked.open...UplatneniVysledku
http://linked.open...iv/tvurceVysledku
  • Kramářová, Daniela
  • Hoza, Ignác
  • Škrovánková, Soňa
  • Šimánková, K.
http://linked.open...n/vavai/riv/zamer
number of pages
http://purl.org/ne...btex#hasPublisher
  • Slovenská technická univerzita v Bratislave
https://schema.org/isbn
  • 978-80-227-2628-3
http://localhost/t...ganizacniJednotka
  • 28110
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