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Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties (Lactuca sativa L.) and Crop Wild Relatives (Lactuca spp.)
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Alterations of vitamin C, total phenolics, and antioxidant capacity as affected by processing tomatoes to different

Susan Gahler1, Konrad Otto, Volker Böhm

  • 1Institute of Nutrition, Friedrich Schiller University Jena, Jena, Germany.

Journal of Agricultural and Food Chemistry
|December 24, 2003
PubMed

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