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Statements

Subject Item
n2:RIV%2F70883521%3A28110%2F07%3A63505625%21RIV08-MSM-28110___
rdf:type
n7:Vysledek skos:Concept
dcterms: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) 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)
dcterms:title
Chromatographic evaluation of ascorbic acid (vitamin C) in fruit and vegetables Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině
skos:prefLabel
Chromatographic evaluation of ascorbic acid (vitamin C) in fruit and vegetables Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině Chromatografické stanovení kyseliny askorbové (vitamin C) v ovoci a zelenině
skos:notation
RIV/70883521:28110/07:63505625!RIV08-MSM-28110___
n3:strany
429-432
n3:aktivita
n12:Z
n3:aktivity
Z(MSM7088352101)
n3:dodaniDat
n10:2008
n3:domaciTvurceVysledku
n11:6382495 n11:5711126 n11:1800760
n3:druhVysledku
n6:D
n3:duvernostUdaju
n13:S
n3:entitaPredkladatele
n15:predkladatel
n3:idSjednocenehoVysledku
413646
n3:idVysledku
RIV/70883521:28110/07:63505625
n3:jazykVysledku
n16:cze
n3:klicovaSlova
ascorbic acid; vitamin C; HPLC; ECD; fruit; vegetables
n3:klicoveSlovo
n4:HPLC n4:ECD n4:fruit n4:vitamin%20C n4:vegetables n4:ascorbic%20acid
n3:kontrolniKodProRIV
[1F13C7AC402A]
n3:mistoVydani
Bratislava
n3:nazevZdroje
XVI. medzinárodná konferencia o nových analytických metódach v potravinárstve LABORALIM 2007
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
3
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n10:2007
n3:tvurceVysledku
Kramářová, Daniela Škrovánková, Soňa Šimánková, K. Hoza, Ignác
n3:zamer
n20:MSM7088352101
s:numberOfPages
4
n8:hasPublisher
Slovenská technická univerzita v Bratislave
n14:isbn
978-80-227-2628-3
n17:organizacniJednotka
28110