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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

  • DOI - Digital Object Identifier

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

  • Czech description

Classification

  • Type

    J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)

  • CEP classification

    GM - Food industry

  • OECD FORD branch

Result continuities

  • Project

  • 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

  • Volume of the periodical

  • Issue of the periodical within the volume

    877

  • Country of publishing house

    BE - BELGIUM

  • Number of pages

    5

  • Pages from-to

  • UT code for WoS article

  • EID of the result in the Scopus database