Laboratory investigation of vitamin C
Belt, Simon; Lewis, Anthony C.
Chemistry, Analytical; Vitamin C; Food; Cooking; High performance liquid chromatography (HPLC); Laboratory; UKOER
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This is a laboratory-based investigation of the Vitamin C content of foodstuffs after different cooking treatments. As described, the experiment illustrates the influence of cooking methods on the apparent Vitamin C content of green peppers. Analysis of Vitamin C is achieved by wet chemical methods or by HPLC.
- The University of Hull
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