Omani citrus fruits were analyzed for their Vitamin C (ascorbic and AA) content by a titration method involving N-bromosuccinimide (NBS) as an oxidizing agent and by high performance liquid chromatography. Vitamin C content was also determined after storage at different temperatures. Vitamin C contents of the fruits were found to lie within the values reported in the literature.
Omani citrus fruits were analyzed for their Vitamin C (ascorbic and AA) content by a titration method involving N-bromosuccinimide (NBS) as an oxidizing agent and by high performance liquid chromatography. Vitamin C content was also determined after storage at different temperatures. Vitamin C co...
مادة فرعية
Sultan Qaboos University Journal for Science = مجلة جامعة ...