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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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Domestic cooking practices influence the carotenoid and tocopherol content in colored cauliflower

Marla Silvia Diamante1, Cristine Vanz Borges1, Igor Otavio Minatel1

  • 1São Paulo State University, Department of Chemistry and Biochemistry, Institute of Bioscience, Botucatu, São Paulo, Brazil.

Food Chemistry
|September 5, 2020
PubMed

Keywords:
Antioxidant compoundsBrassica oleracea var. botrytisCIELabProvitamins A

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