Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets-Reference-Cited by-同舟云学术

Development of an improved extraction and HPLC method for the measurement of ascorbic acid in cows' milk from processing plants and retail outlets

Published:2013-10-01 Issue:3 Volume:49 Page:679-688
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Chotyakul Nattaporn¹²,Pateiro-Moure Miriam²,Martínez-Carballo Elena²,Saraiva Jorge Alexandre³,Torres José Antonio¹,Pérez-Lamela Concepción²

Affiliation:

1. Food Process Engineering Group; Department of Food Science & Technology; Oregon State University; 100 Wiegand Hall Corvallis OR 97331-6602 USA

2. Nutrition and Bromatology Group; Analytical and Food Chemistry Department; Faculty of Food Science and Technology; University of Vigo; Ourense Campus 32004 Ourense Spain

3. QOPNA; Food Chemistry and Biochemistry Group; Chemistry Department; University of Aveiro; 3810-193 Aveiro Portugal

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference42 articles.

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3. Determination of total vitamin C in fruit juices and related products by liquid chromatography: interlaboratory study;Brause;Journal of AOAC International,2003

4. Degradation of vitamin C in citrus juice concentrates during storage;Burdurlu;Journal of Food Engineering,2006

5. Influence of different light sources, illumination intensities and storage times on the vitamin C content in pasteurized milk;Çakmakçi;Turkish Journal of Veterinary and Animal Sciences,2005

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