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Updated: Jan 29, 2026

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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Improved UPLC-UV Method for the Quantification of Vitamin C in Lettuce Varieties Lactuca sativa L. and Crop Wild Relatives Lactuca spp.

Published on: June 30, 2020

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Non-Thermal Hydrodynamic Cavitation for Surplus Fruits and Vegetables: Improved Vitamin C and Bioactive Preservation

Julian Quintero-Quiroz1, Natalia Zuluaga-Arroyave1, Alejandra Valencia-Naranajo1

  • 1College of Food and Pharmaceutical Sciences, CES University, Calle 10 # 22-04, Medellin 050018, Colombia.

Foods (Basel, Switzerland)
|January 28, 2026
PubMed

Keywords:
agri-food surplus valorizationfunctional foodshydrodynamic cavitation

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