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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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Vitamin C and reducing sugars in the world collection of Capsicum baccatum L. genotypes

Venu Perla1, Padma Nimmakayala1, Marjan Nadimi1

  • 1Gus R. Douglass Land-Grant Institute and Department of Biology, West Virginia State University, Institute, WV 25112, USA.

Food Chemistry
|February 28, 2016
PubMed

Keywords:
Ascorbic acidCapsicum baccatum L.Fruit developmentGermplasmReducing sugarsVitamin C

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