Determination of Ascorbic Acid, Erythorbic Acid, and Uric Acid in Cured Meats by High Performance Liquid Chromatography
- 1 January 1987
- journal article
- research article
- Published by Wiley in Journal of Food Science
- Vol. 52 (1) , 53-56
- https://doi.org/10.1111/j.1365-2621.1987.tb13971.x
Abstract
No abstract availableThis publication has 2 references indexed in Scilit:
- Uric acid provides an antioxidant defense in humans against oxidant- and radical-caused aging and cancer: a hypothesis.Proceedings of the National Academy of Sciences, 1981
- High-pressure liquid chromatographic determination of ascorbic acid in selected foods and multivitamin productsAnalytical Chemistry, 1976