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Publikováno v:
Prikladnaia biokhimiia i mikrobiologiia. 37(2)
The content of ascorbic acid in kiwi fruits (Actinidia chinensis Planch) of various cultivars was determined by high-performance liquid chromatography (HPLC). The minimal content (mg/g) of ascorbic acid was found in fruits of the cultivar Gaivard: 5.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::4656cb58d98f96ebe43b5e56f1b0e690
https://pubmed.ncbi.nlm.nih.gov/11357433
https://pubmed.ncbi.nlm.nih.gov/11357433
