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Automated determination of ascorbic acid in orange and grapefruit juice
Year:
1970
Source of publication :
Analytical Biochemistry
Authors :
Bar-Akiva, Avigdor
;
.
Hoffman, Moshe
;
.
Tanhum, Lea
;
.
Volume :
38
Co-Authors:
Hoffman, M., Department of Horticulture, The Volcani Institute of Agricultural Research, Bet Dagan, Israel
Bar-Akiva, A., Department of Horticulture, The Volcani Institute of Agricultural Research, Bet Dagan, Israel
Tanhum, L., Department of Horticulture, The Volcani Institute of Agricultural Research, Bet Dagan, Israel
Berkenstadt, Y., Levant X-Ray Co., Tel Aviv, Israel
Facilitators :
From page:
35
To page:
39
(
Total pages:
5
)
Abstract:
An automated method for the determination of ascorbic acid in orange and grapefruit juice, based on the reduction of 2,6-dichloroindophenol, was developed by modifying the methods of Nesset et al. (1) and Garry and Owen (3). The method is accurate and reproducible with standard ascorbic acid solution and orange and grapefruit juice. © 1970.
Note:
Related Files :
article
ascorbic acid
autoanalysis
chlorine
Citrus
citrus fruit
indophenol
Methods
technique
Show More
Related Content
More details
DOI :
10.1016/0003-2697(70)90152-1
Article number:
Affiliations:
Database:
Scopus
Publication Type:
article
;
.
Language:
English
Editors' remarks:
ID:
21734
Last updated date:
02/03/2022 17:27
Creation date:
16/04/2018 23:46
Scientific Publication
Automated determination of ascorbic acid in orange and grapefruit juice
38
Hoffman, M., Department of Horticulture, The Volcani Institute of Agricultural Research, Bet Dagan, Israel
Bar-Akiva, A., Department of Horticulture, The Volcani Institute of Agricultural Research, Bet Dagan, Israel
Tanhum, L., Department of Horticulture, The Volcani Institute of Agricultural Research, Bet Dagan, Israel
Berkenstadt, Y., Levant X-Ray Co., Tel Aviv, Israel
Automated determination of ascorbic acid in orange and grapefruit juice
An automated method for the determination of ascorbic acid in orange and grapefruit juice, based on the reduction of 2,6-dichloroindophenol, was developed by modifying the methods of Nesset et al. (1) and Garry and Owen (3). The method is accurate and reproducible with standard ascorbic acid solution and orange and grapefruit juice. © 1970.
Scientific Publication
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