Laboratory investigation of vitamin C

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This is a laboratory-based investigation of the Vitamin C content of foodstuffs after different cooking treatments. As described, the experiment illustrates the influence of cooking methods on the apparent Vitamin C content of green peppers. Analysis of Vitamin C is achieved by wet chemical methods or by HPLC.

Dernière modification	04/01/2025
Creator	Lewis, Anthony C. Belt, Simon
Contributeurs	Lewis, Anthony C. Belt, Simon
Contributor type	Author
Subject	Laboratory Cooking High performance liquid chromatography (HPLC) Food UKOER Vitamin C Chemistry, Analytical
Publisher	The University of Hull
Identifier	hull:2260
Related item publisher	The University of Hull
Resource type general	Learning materials

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