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

Durust N., Sumengen D., Durust Y.

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, cilt.45, sa.6, ss.2085-2087, 1997 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 45 Sayı: 6
  • Basım Tarihi: 1997
  • Doi Numarası: 10.1021/jf9606159
  • Dergi Adı: JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.2085-2087
  • Bursa Uludağ Üniversitesi Adresli: Hayır

Özet

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.