Ascorbic acid and element contents of foods of Trabzon (Turkey)

Please use this identifier to cite or link to this item: http://hdl.handle.net/11452/20880

Title:	Ascorbic acid and element contents of foods of Trabzon (Turkey)
Authors:	Dürüst, Nedime Dürüst, Yaşar Uludağ Üniversitesi/Fen Edebiyat Fakültesi/Kimya Bölümü. Sümengen, Doğan
Keywords:	L-ascorbic acid Iron Copper Zinc Determination Dry-ashing Atomic absorption Spectrophotometry Vegetable Fruit Atomic-absorption spectrophotometry Manganese Agriculture Chemistry Food science & technology
Issue Date:	1997
Publisher:	Amer Chemical Soc
Citation:	Dürüst, N. vd. (1997). "Ascorbic acid and element contents of foods of Trabzon (Turkey)". Journal of Agricultural and Food Chemistry, 45(6), 2085-2087.
Abstract:	The ascorbic acid (or vitamin C) content of the fruits and vegetables grown in the district of Trabzon (Turkey) was determined by UV-vis spectrophotometry. Fe, Cu, and Zn contents of the same materials were measured by atomic absorption spectrophotometry, and a comparison was made between the values of local and imported produce.
URI:	https://doi.org/10.1021/jf9606159 https://pubs.acs.org/doi/10.1021/jf9606159 http://hdl.handle.net/11452/20880
ISSN:	0021-8561
Appears in Collections:	Web of Science

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