Comparison of total ascorbic acid values in food by 2,4-dinitrophenylhydrazine method, α,α'-dipyridyl method and high-performance liquid chromatography

T. Iijima, O. Baba, Tetsunori Kawata, T. Ueno, T. Tadokoro, A. Maekawa

Research output: Contribution to journalArticle

3 Citations (Scopus)
Original languageEnglish
Pages (from-to)497-502
Number of pages6
Issue number10
Publication statusPublished - 1989
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Biochemistry
  • Medicine (miscellaneous)

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