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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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对于剩余的水果和蔬菜而言,非热力水力动力化化:改善了维生素C和生物活性保存

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
概括

水力动力腔化 (HC) 比热处理 (TT) 更好地保留水果和蔬菜纯制中的营养. HC最大限度地保持生物活性化合物,支持可持续的食品系统.

关键词:
农业食品剩余的价值化 农业食品剩余的价值化功能性食品是一种功能性食品.液动力学洞穴化是一种水力动力学洞穴化.

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