Determination of Ascorbic Acid Content of Leafy Asian Vegetables during Storage
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F10%3A00170331" target="_blank" >RIV/62156489:43510/10:00170331 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Determination of Ascorbic Acid Content of Leafy Asian Vegetables during Storage
Original language description
The objective of this study was to evaluate the changes in the ascorbic acid (AA) content of fresh-cut Asian leafy vegetables during storage. Mizuna, Mibuna, and Chinese mustard were chosen for this study.
Czech name
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Czech description
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Classification
Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Result continuities
Project
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Continuities
S - Specificky vyzkum na vysokych skolach
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Acta horticulturae
ISSN
0567-7572
e-ISSN
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Volume of the periodical
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Issue of the periodical within the volume
877
Country of publishing house
BE - BELGIUM
Number of pages
5
Pages from-to
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UT code for WoS article
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EID of the result in the Scopus database
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