Cargando…
Application of a New Dehydroascorbic Acid Reducing Agent in the Analysis of Vitamin C Content in Food
The analysis of total vitamin C content in food is most frequently performed by reducing dehydroascorbic acid to ascorbic acid, which is then assayed with the technique of high-performance liquid chromatography combined with spectrophotometric detection. Tris(2-carboxyethyl)phosphine is currently th...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
|
| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8537564/ https://www.ncbi.nlm.nih.gov/pubmed/34684843 http://dx.doi.org/10.3390/molecules26206263 |