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; T. Kawata; T. Ueno; T. Tadokoro; A. Maekawa

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, T. Kawata, T. Ueno, T. Tadokoro, A. Maekawa

Research output: Contribution to journal › Article › peer-review

Original language	English
Pages (from-to)	497-502
Number of pages	6
Journal	Vitamins
Volume	63
Issue number	10
Publication status	Published - Jan 1 1989
Externally published	Yes

ASJC Scopus subject areas

Biochemistry
Medicine (miscellaneous)
Food Science

Cite this

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

author = "T. Iijima and O. Baba and T. Kawata and T. Ueno and T. Tadokoro and A. Maekawa",

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AU - Baba, O.

AU - Kawata, T.

AU - Ueno, T.

AU - Tadokoro, T.

AU - Maekawa, A.

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SN - 0006-386X

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JO - Vitamins

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ER -

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

ASJC Scopus subject areas

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