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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...

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Detalles Bibliográficos
Autores principales:	Mazurek, Artur, Włodarczyk-Stasiak, Marzena
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2021
Materias:	Article
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

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