Catálogo Centro de información Técnica

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Guidelines for recipe information and calculation of nutrient composition of prepared foods (dishes)

BOGNAR, A. ; PIEKARSKI, J.

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Simple in line postcolumn oxidation and derivatization for the simultaneous analysis of ascorbic and dehydroascorbic acids in foods

DAOOD, H. G. ; BOGNAR, A.

A new analytical procedure for the simultaneous determination of L-ascorbic acid (AA), isoascorbic acid (IAA), L-dehydroascorbic acid (DHAA), and isodehydroascorbic acid (IDHAA) in food by high-performance liquid chromatography (HPLC) is develop[...]

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